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Receta Baby Organic Greens With Grilled Squab And Black Olive Vinaigrette
Add a photoRaciónes: 4
Ingredientes
- 2 x squab, halved, de-boned
- 1 x salt and pepper
- 5 Tbsp. balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 c. extra virgin olive oil, cool-pressed
- 5 Tbsp. minced pitted black olives
- 2 Tbsp. minced parsley mixed greens, for every guest
Direcciones
- Season squab with salt and pepper. Grill squab skin side down and cook to medium, about 12 min. Set aside.
- Whisk vinegar and mustard slowly adding extra virgin olive oil. Add in minced olives and parsley. Season with salt and pepper and arrange greens on plate.
- Place hot squab on salad and drizzle vinaigrette over and around squab.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 523 | |
| Calories from Fat 446 | 85% |
| Total Fat 50.06g | 63% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 62mg | 3% |
| Potassium 228mg | 7% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.02g | 2% |
| Protein 14.48g | 23% |
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