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Dinner Tonight: Escarole Salad with Squash and Cheddar
[Photograph: Nick Kindelsperger]
Now this is the kind of salad I love. There is no need for twenty ingredients or a gloppy dressing to get in the way. No, all that's needed in this late-fall dish from Martha Stewart is a solid base ingredient and a few well-chosen additions to accentuate its flavor. Though the escarole gets the main billing, it takes on more of a supporting roll—its crunchiness is mainly used to balance the tender and slightly sweet roasted butternut squash (the real star).
The apple slices bring a bracing acidity to the salad and the salty cheese add a little zing. But I still felt like it was missing something, so I did want any sane person would do—add bacon. It played extremely well.
Dinner Tonight: Escarole Salad with Squash and Cheddar
About This Recipe
| Yield: | 4 |
Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 4 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 Granny Smith apple, quartered, cored, and sliced thinly
- 1 head escarole, torn into 2-inch pieces
- 2 1/2 ounces sharp cheddar cheese, thinly shaved
- 2 tablespoons white-wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon brown sugar
- 2 slices of cooked bacon, crumbled
Procedures
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1
Preheat the oven to 425°F. Place the squash on a large baking sheet and toss with 1 tablespoon of the oil, 1/2 teaspoon of the salt, and a sprinkling of black pepper. Transfer to the oven and cook until the squash is tender, about 20 to 25 minutes. When done, remove the squash and set aside to cool.
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2
Meanwhile, whisk together the vinegar, mustard, sugar, 1/4 teaspoon salt, and a pinch of black pepper. Continue whisking, and drizzle in the rest of the oil. Taste, and season with more salt and pepper if needed.
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3
Mix together the apple, bacon, escarole, half of the cheese, and the cooled squash in a large bowl. Pour the dressing on, and toss until combined. Sprinkle on the remaining cheese and serve.
