Seared and Grilled Squab with Chicory Salad

Name: Seared and Grilled Squab with Chicory Salad
Ingredients: 6 fresh squab; 4 tbsp. extra-virgin olive oil; 1 small yellow onion, peeled and sliced; 1 carrot, trimmed, peeled, and sliced; 1 rib celery, sliced; 6 parsley stems; 3 sprigs fresh thyme; 1 bay leaf; 1 cup white wine; 1 tbsp. aged balsamic vinegar; Salt; freshly ground black pepper; 2 shallots, peeled and finely diced; 2 tbsp. red wine vinegar; 1⁄2 cup extra-virgin olive oil; 2 heads assorted winter chicories, such as radicchio, red treviso or escarole, with leaves seperated and torn; 24 grilled potato halves, warm

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Alice Waters shared this recipe with us when we visited her in Turin, Italy.

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Ingredients

6 fresh squab
4 tbsp. extra-virgin olive oil
1 small yellow onion, peeled and sliced
1 carrot, trimmed, peeled, and sliced
1 rib celery, sliced
6 parsley stems
3 sprigs fresh thyme
1 bay leaf
1 cup white wine
1 tbsp. aged balsamic vinegar
Salt
freshly ground black pepper
2 shallots, peeled and finely diced
2 tbsp. red wine vinegar
1⁄2 cup extra-virgin olive oil
2 heads assorted winter chicories, such as radicchio, red treviso or escarole, with leaves seperated and torn
24 grilled potato halves, warm