<http://schema.org/articleBody>
" Oven-Roasted Squab and Watercress Salad Serves 4  Squab  Ingredients  4 whole squabs, dressed, head and feet removed (you can ask your butcher to do this for you), rinsed and patted dry 12 garlic cloves, peeled 6 sprigs fresh thyme 2 T olive oil 1 lb. small red- or yellow-skinned potatoes, cut into 1&amp;quot; halves or quarters 1 lb. baby artichokes, peeled, trimmed, halved, and placed in water with lemon 1 cup pearl onions, peeled and trimmed 2 T butter, at room temperature 6 oz. whole Hen-of-the-Woods mushrooms, broken into 1&amp;quot; clusters, or oyster mushrooms 2 fresh bay leaves Salt and pepper to taste  Directions  Preheat oven to 350\u00B0F and position a rack in the middle. Season the squabs inside and out with salt and pepper. Smash 4 garlic cloves and place one inside each squab along with a thyme sprig, then truss the birds with butcher string. On high heat on the stovetop, heat a roasting pan or an ovenproof skillet large enough to hold all 4 squabs snugly. Add the olive oil, potatoes, artichokes, and onions to the skillet. Sprinkle with salt and pepper and toss. Position the squabs on top to cover most of the vegetables. Rub the top of the squabs with butter. After 3 minutes on high heat, place the skillet in the oven and roast for 10 minutes. Meanwhile, cut remaining garlic cloves in quarters.  Remove the skillet from the oven. Remove the squabs. Add the mushrooms, cut-up garlic, remaining thyme, and bay leaves, and season with salt and pepper; toss to combine. Replace the squabs and baste them with the pan juices. Return skillet to the oven and cook for another 15 to 20 minutes. Turn on the broiler, baste the birds and the vegetables, and then broil for 3 to 5 minutes, until the skin is crispy.  Discard the string. Remove the birds from the pan, letting any juices drain into the vegetables. Stir the vegetables to coat them with the pan juices and adjust seasoning if necessary. The squabs can be served whole or cut in half with kitchen shears; or, use a sharp knife to carve the meat away from the breast cage. Serve family style or plated with the vegetables.  Watercress and Pear Salad  In a small bowl, whisk together 1 T sherry vinegar and 1 tsp Dijon mustard. Drizzle in 3 T olive oil, whisking until emulsified. Season with salt and pepper to taste. In a salad bowl, toss the vinaigrette with 2 bunches watercress, tough lower stems removed (about 4 cups), and 1 Bosc or Bartlett pear, cored and thinly sliced. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a3390/oven-roasted-squab-watercress-salad-recipe-a-70463/?src=shelter_footer>