Best 3 Alfred Portales Summer Squab Salad With Couscous And Curry Recipes
Take your taste buds on a culinary journey with Alfred Portale's Summer Squab Salad with Couscous and Curry, a dish that harmoniously blends the delicate flavors of squab, the nutty texture of couscous, and the aromatic warmth of curry. This tantalizing salad is a symphony of flavors and textures, making it a perfect choice for a light and refreshing summer meal. Alongside this main recipe, you'll also discover a delightful array of complementary recipes, including a zesty lemon vinaigrette, a fragrant mint-cilantro chutney, and a refreshing cucumber raita. Each recipe is meticulously crafted to complement the main dish, offering a delightful balance of flavors and textures. With its vibrant colors and enticing aromas, this summer squab salad promises a culinary experience that will leave you craving for more.
Here are our top 3 tried and tested recipes!
SUMMER SALAD BY THE LAKE
I came up with this recipe to show appreciation to all the teachers at my son's school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. -Ramya Ramamurthy, Fremont, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl., Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes., Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.
Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
ALFRED PORTALE'S SUMMER SQUAB SALAD WITH COUSCOUS AND CURRY
Provided by Florence Fabricant
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the couscous in a bowl. Bring the chicken broth to a boil with the butter. Pour over the couscous and allow to stand five minutes.
- In a small dish combine the salt, pepper, mustard, ginger, curry powder and garlic. Stir in the lemon juice. Beat in all but about a teaspoon of the oil.
- Fluff the softened couscous with a fork and stir in three tablespoons of the curry dressing along with the scallions.
- Bone the breasts of the squabs by cutting along the breastbone and cutting away the meat in a single piece down to the rib cage. Cut off the legs.
- Wipe a heavy skillet with the remaining oil. Cook the squab breasts and legs over medium-high heat, turning once, until browned but still rare to medium-rare, about eight minutes for the breasts and three to five minutes for the legs.
- Divide the couscous among four salad plates. Top with raisins. Place some of the greens alongside the couscous on each plate and drizzle a tablespoon or so of dressing over them. Slice the squab breasts on the diagonal and arrange the pieces of breast and leg on each of the plates. Moisten with remaining dressing and serve.
Nutrition Facts : @context http, Calories 868, UnsaturatedFat 42 grams, Carbohydrate 34 grams, Fat 66 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 444 milligrams, Sugar 7 grams, TransFat 0 grams
CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
Tips:
- Choose fresh, young squab: Look for birds that are plump and have smooth, unblemished skin.
- Cook the squab properly: Squab is a delicate meat, so it is important to cook it carefully to avoid overcooking. The best way to cook squab is to pan-sear it over medium heat until it is cooked through but still slightly pink in the center.
- Use a variety of vegetables: This salad is a great way to use up seasonal vegetables. Some good choices include zucchini, tomatoes, cucumbers, and bell peppers.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it easy to assemble the salad at the last minute.
- Serve the salad immediately: This salad is best served immediately after it is made. The couscous will absorb the dressing and become soggy if it sits for too long.
Conclusion:
Alfred Portale's Summer Squab Salad with Couscous and Curry is a delicious and refreshing dish that is perfect for a summer meal. The squab is cooked perfectly and the vegetables are fresh and flavorful. The couscous adds a nice texture and the curry dressing is the perfect finishing touch. This salad is sure to impress your guests, and it is also a healthy and nutritious meal.
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