Hearty salad hints of au­tumn

The Phoenix - - OUR TOWNS - By Jim Bai­ley The Yan­kee Chef Jim Bai­ley is a third­gen­er­a­tion chef, food colum­nist, cook­book au­thor and food his­to­rian. Bai­ley lives in Maine with his wife and four chil­dren.

This is one of those “sal­ads” that tastes and sat­is­fies as a hearty side dish. Won­der­ful fla­vor, fill­ing with­out feel­ing guilty and per­fectly suited for all times of year. Just a hint of pro­tein is all this recipe needs to ac­com­plish all this and more.

Fresh But­ter­nut Salad with Cran­berry Cit­rus Vinai­grette IN­GRE­DI­ENTS

1 small but­ter­nut squash (about a pound)

2 ounces pro­sciutto, thinly sliced

½ cup crushed wal­nuts, pecans or your fa­vorite nut ¼ cup dried cran­ber­ries 1 ta­ble­spoon ap­ple cider vine­gar

2 ta­ble­spoons ex­tra vir­gin olive oil

2 ounces grated Parme­san cheese (about a half cup)

Salt and black pep­per to taste

Cran­berry Cit­rus Vinai­grette, recipe be­low

IN­STRUC­TIONS

Pre­heat oven to 350-de­grees F. Cut the neck of the squash fromthe bulb, sav­ing the bulb for an­other use. Peel the neck por­tion and cut in half length­wise. Us­ing a veg­etable peeler, or man­dolin if you have one, cre­ate long, thin rib­bons of squash. Place rib­bons in a large bowl. Cut sliced pro­sciutto into 2-inch seg­ments and add to squash along with re­main­der of in­gre­di­ents. Toss well, cover and re­frig­er­ate at least 1 hour be­fore serv­ing driz­zled with Cran­berry Cit­rus Vinai­grette.

For the vinai­grette, place ½ cup ex­tra vir­gin olive oil, ¼ cup cran­berry juice, ¼ cup or­ange juice, 1 tea­spoon grated or­ange zest and 2 ta­ble­spoons bal­samic vine­gar in a blender or food pro­ces­sor and process un­til com­pletely emul­si­fied.

Enough for 3 serv­ings.

PHOTO BY JIM BAI­LEY

A dish of Fresh But­ter­nut Salad with Cran­berry Vinai­grette is shown.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.