jason wilson 2.jpg
Crush chef/owner Jason Wilson has gotten down and dirty this summer, planting a garden near his restaurant, a plot of fertile land worked for more

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Come On Chef Jason, Show Us Your Big Squash

jason wilson 2.jpg
Crush chef/owner Jason Wilson has gotten down and dirty this summer, planting a garden near his restaurant, a plot of fertile land worked for more than 30 years by the late father of a loyal customer. This experiment gave the whole farm-to-table trend a new dimension, as produce was harvested during the day ended up on the Tasting Menu. One of the dishes making an appearance this fall is this squash salad. Read part one and part two of this week's Grillaxin Q&A to learn more.

Autumn Squash Salad with Shaved Parmesan, Endive and Sage Vinaigrette

For the Salad:

2 heads Belgian Endive

1 Delicatta Squash

1 Red Kuri Squash

3 tbsp. Golden Raisins

¼ lb. Parmesan Cheese

2 tbsp. Kosher Salt

1 tsp. Ground Cinnamon

1 tsp. Black pepper

3 tbsp. Olive Oil

For the Vinaigrette:

¼ cup Extra Virgin Olive Oil

1 tsp. Dijon Mustard

1 tsp. Kosher Salt

2 tbsp. Red Wine Vinegar

10 Fresh Sage Leaves

Dressing: Blend all ingredients until emulsified and smooth in the blender. Reserve for dressing for the finished salad.

Salad: Preheat the oven to 325F.

Slice the Delicatta Squash in half lengthwise and clean any seeds out with a spoon. Repeat this step for the Red Kuri Squash. Slice the Delicatta into ½ inch half rings ("moons") and place in a bowl. Slice the Red Kuri Squash into ½ inch -3/4 inch "wedges" and place in the same bowl with the Delicatta. Season with the salt, pepper, cinnamon and olive oil and toss the squash to incorporate the seasoning and flavors. Roast the squash for 20 minutes or until golden brown and tender. Place the squash in a large mixing bowl and add the raisins.

Slice the endive into random ¾ inch -1 inch pieces and set them with the squash and raisins. Dress the ingredients liberally with the sage vinaigrette and plate the salad.

Shave the Parmesan randomly with a vegetable peeler over the salad.

Serves 4.

 
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