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Monday, October 8, 2012

Autumn Squash Salad

There’s no reason why salads should be limited to greens and this one has a ton of different textures and flavors and is as visually rewarding as it is delicious. The elements of this salad come together on a platter in the same way that autumn leaves fall together in a collage of color on the ground. Some foods can look less like food and more like art but we do eat first with our eyes.



INGREDIENTS

  • Few thin ribbons Hubbard squash, skin on, cut on a mandoline
  • 1 kabocha squash, cut into large wedges
  • 1 bunch Tuscan kale, stems removed
  • 1 Delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds
  • 1 watermelon radish, sliced paper-thin, plus greens
  • Few slices jamón serrano, prosciutto, or cured country ham
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • Leaves from 1 bunch fresh cilantro
  • Fresh ground sea salt & black pepper to taste
  • Drizzle of extra-virgin olive oil
Dressing:
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon honey
  • 1 clove garlic, grated

PREPARATION

·         Preheat the oven to 375°.
·         In a medium-sized roasting pan, toss the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast until tender, about 15 minutes. Set aside.
·         For the dressing, whisk together the vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive oil until well mixed.
·         Here, our fingers are our best tools. Wash your hands and tear the kale into bite-sized pieces and distribute on a platter.
·         Layer on the various squash and the watermelon radish slices.
·         Drizzle on the dressing, then gently run your fingers through the salad to distribute the dressing without breaking the delicate squash slices.
·         Lace a few slices of ham over the top and scatter the toasted pumpkin seeds and cilantro. 

Enjoy!