Warm Salad of Roast Squab, Grilled Wild Mushrooms & Bitter Leaves

Here the delicious, livery taste of squab calls for the earthiness of real forest mushrooms, so make this salad in early autumn [or as the weather begins to warm up in late winter] as this is when you can expect to see Slippery Jacks, the Australian equivalent to the European cèpe or porcini mushroom. The slight bitterness of witlof leaves is softened by the delicacy of butter lettuce, while the vinaigrette is laced with the roasting juices from the squab. A superb salad for a specia