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    Squash and Radicchio Salad Recipe - Bon Appétit

    Uploaded by

    Lison Caprais
    This recipe is for a squash and radicchio salad with pecans. It involves roasting squash, making a vinaigrette from shallot, citrus juices, Dijon mustard, maple syrup and olive oil, and tossing the roasted squash and radicchio leaves with the vinaigrette. The finished salad is topped with Asian pear slices, shaved cheese such as Piave or Parmesan, parsley leaves, and reserved toasted pecans and drizzled with olive oil.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Squash and Radicchio Salad Recipe - Bon Appétit

    Uploaded by

    Lison Caprais
    32 views3 pages
    This recipe is for a squash and radicchio salad with pecans. It involves roasting squash, making a vinaigrette from shallot, citrus juices, Dijon mustard, maple syrup and olive oil, and tossing the roasted squash and radicchio leaves with the vinaigrette. The finished salad is topped with Asian pear slices, shaved cheese such as Piave or Parmesan, parsley leaves, and reserved toasted pecans and drizzled with olive oil.

    Original Title

    Squash and Radicchio Salad Recipe _ Bon Appétit

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    © © All Rights Reserved

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    This recipe is for a squash and radicchio salad with pecans. It involves roasting squash, making a vinaigrette from shallot, citrus juices, Dijon mustard, maple syrup and olive oil, and tossing the roasted squash and radicchio leaves with the vinaigrette. The finished salad is topped with Asian pear slices, shaved cheese such as Piave or Parmesan, parsley leaves, and reserved toasted pecans and drizzled with olive oil.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    32 views3 pages

    Squash and Radicchio Salad Recipe - Bon Appétit

    Uploaded by

    Lison Caprais
    This recipe is for a squash and radicchio salad with pecans. It involves roasting squash, making a vinaigrette from shallot, citrus juices, Dijon mustard, maple syrup and olive oil, and tossing the roasted squash and radicchio leaves with the vinaigrette. The finished salad is topped with Asian pear slices, shaved cheese such as Piave or Parmesan, parsley leaves, and reserved toasted pecans and drizzled with olive oil.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    22/03/2022 18:54 Squash and Radicchio Salad Recipe | Bon Appétit

    Squash and Radicchio Salad


    With Pecans
    October 15, 2019

    Ingredients

    8–10 servings

    SQUASH

    6 898, honeynut, or delicata squash, halved, seeds removed, sliced into 1"-thick half-moons

    ¼ cup extra-virgin olive oil

    Kosher salt, freshly ground pepper

    VINAIGRETTE AND ASSEMBLY

    1 cup pecans

    1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling

    Kosher salt

    ½ small shallot, finely chopped

    ¼ cup plus 1 Tbsp. fresh lemon juice

    2 Tbsp. fresh orange juice

    2 Tbsp. Dijon mustard

    4 tsp. pure maple syrup


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    22/03/2022 18:54 Squash and Radicchio Salad Recipe | Bon Appétit

    Freshly ground black pepper

    2 small heads of radicchio, leaves separated, torn if large

    ½ medium Asian pear, thinly sliced

    3 oz. Piave cheese or Parmesan, shaved

    ¼ cup parsley leaves

    ½ lemon

    Preparation

    SQUASH

    Step 1
    Place racks in middle and lower third of oven and set a rimmed baking sheet on each;
    preheat oven to 450°. Toss squash with oil in a large bowl; season with salt and pepper.
    Remove baking sheets from oven and divide squash between them, arranging in a single
    layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set
    squash aside; reduce oven temperature to 350°.

    Step 2
    Do Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight
    container. Cover and chill. Bring to room temperature or heat slightly in a microwave
    before using.

    VINAIGRETTE AND ASSEMBLY

    Step 3
    Toss pecans with 1 tsp. oil in a small bowl; season with salt. Toast on a rimmed baking
    sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let
    cool, then coarsely chop. Set ½ cup pecans aside for serving.

    Step 4
    Blend shallot, orange juice, mustard, maple syrup, ¼ cup lemon juice, and remaining
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    22/03/2022 18:54
    p y p p
    Squash and Radicchio Salad Recipe | Bon Appétit

    pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup
    oil and blend until emulsified and smooth. Season dressing with salt and pepper.

    Step 5

    Toss radicchio and half of dressing in a large bowl to coat; season with salt and pepper.
    Arrange on a platter. Toss reserved squash with remaining dressing in the same bowl to
    coat; season with salt and pepper. Arrange over radicchio.

    Step 6
    Toss Asian pear with 1 Tbsp. lemon juice in a small bowl. Top salad with Asian pear,
    cheese, parsley, and reserved pecans. Squeeze juice from lemon half over and drizzle with
    oil; season with more salt and pepper.

    Step 7
    Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room
    temperature before using.

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