Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom

Name: Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons allspice; 3 Tbsps ancho chile powder; 2 teaspoons black pepper; 340 grams white chicory, trimmed, washed, and patted dry; 2 teaspoons chile de arbol; 1 Tbsp pasilla chile powder; 2 teaspoons chipotle chile powder; 4 servings Finely chopped chives, for garnish; 2 teaspoons cumin; 2 teaspoons Dijon mustard; 454 grams squab breasts; 2 teaspoons garlic powder; 227 grams aged goat cheese, crumbled; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 Tbsp ground coriander; 1 Tbsp ground fennel; 2 teaspoons ground ginger; 1 Tbsp light brown sugar; 227 grams wild mushrooms (oyster, cremini, and shiitake) chopped; 118 milliliters olive oil; 2 Tbsps olive oil; 3 Tbsps olive oil; 2 teaspoons onion powder; 1 teaspoon salt; 4 servings Salt; 4 servings Salt and freshly ground pepper; 1 small shallot, finely chopped; 1 teaspoon white truffle oil; 59 milliliters Chardonnay vinegar

You can never have too many main course recipes, so give Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom a try. This recipe makes 4 servings with 811 calories, 39g of protein, and 65g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. Head to the store and pick up chives, olive oil, pepper, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Season breasts with salt on both sides. Dredge breasts in the rub, skin side down only, tapping off any excess.

Ingredients you will need

Salt

Dry Seasoning Rub

Heat oil in a large saute pan over high heat. Cook the squab, rub-side down, in the pan until golden brown, about 2 to 3 minutes. Turn over and cook for 2 to 3 minutes for medium doneness. Divide the white chicory among 4 plates. Slice the squab on the bias into 4 slices and arrange on top of the chicory.

Ingredients you will need

Endive

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Sprinkle with the goat cheese. Ladle the Wild Mushroom Vinaigrette lightly over the greens and squab and around the plate.

Ingredients you will need

Goat Cheese

Vinaigrette

Mushrooms

Greens

Equipment you will use

Ladle

Garnish with chopped chives.

Ingredients you will need

Chives

Combine all ingredients in a bowl. Will keep stored in an airtight container for 6 months.

Equipment you will use

Bowl

Heat 3 tablespoons olive oil in a large saute pan over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms, season with salt and pepper, and cook until golden brown.

Ingredients you will need

Salt And Pepper

Mushrooms

Whisk together the vinegar, shallot and mustard in a medium bowl. Slowly whisk in the olive oil and whisk until emulsified, whisk in the truffle oil and season with salt and pepper, to taste. Fold in the mushrooms and set aside.

Ingredients you will need

Salt And Pepper

Truffle Oil