Shaved Squash Salad with Yogurt Vinaigrette
The beauty of any recipe is that it allows the cook to play—add more or less of ingredients for preference but always strive for balanced flavors of salty, sweet, savory and heat.
- 2 ounces red verjus
- 2 tablespoon dried cranberries
- 6 cups butternut, sweet pumpkin or long of Naples squash*
- 2 endives, thinly sliced into ribbons
- 1 tablespoon pepitas, toasted
- 1 tablespoon sunflower seeds, toasted
- 12 basil leaves, torn
- 12 mint leaves, torn
- Kosher salt, to taste
- 2 ½ small lemons, juiced or to taste, divided use
- 2 cups plain yogurt
- 2 to 3 tablespoons Red Belly Black Cumin Honey
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons fennel seed, toasted and ground
- 1 teaspoon cumin seeds, toasted and ground
- 1 teaspoon crushed red pepper
- 1 teaspoon black peppercorns, toasted and ground
- 1 amaretti cookie
Heat verjus and add cranberries to plump; set aside. Peel squash, slice in half, remove seeds and shave into thin slices with a peeler or mandoline. Drain cranberries and combine with pumpkin, both kinds of seeds, herbs, salt. Add juice of about ½ lemon.
Make vinaigrette by whisking together yogurt, coriander, fennel, cumin, crushed red pepper and pepper with remaining lemon juice. Toss with the squash mix to desired amount, adjust seasoning and crumble cookie on top. Makes 4 servings.
*Shaving the squash the thinnest as possible is essential.
Adapted from a recipe by Chicago Chef Chris Pandel
Photography by Frank Lawlor