Warm Squab Salad with Okra

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This salad could be made with quail, fresh or smoked duck, smoked chicken, or wild birds like doves or partridge. The bird should be warm and the okra piping hot.


  • 2 1-pound fresh squabs
  • 2 sprigs fresh thyme, finely chopped
  • 2


Rub the squabs all over with a mixture of the thyme and olive oil. Let marinate at least 4 hours, but preferably overnight, in refrigerator.

Cut the corn off the cobs and reserve the kernels.

Heat the oven to 400°F.

Let the squabs warm to room temperature. Put them in a roasting pan and roast until the breast meat is just firm to the touch, about 20 minutes. Remove them