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What

Recipe for Squash Salad with Soft Lettuce and Parmesan from chef Jimmy Bradley of The Red Cat and The Harrison.

Chef Jimmy Bradley | Recipes

Squash Salad with Soft Lettuce and Parmesan

Courtesy of chef Jimmy Bradley of The Red Cat and The Harrison

Yield

Serves 4

Ingredients

- 1 pound squash
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons light brown sugar
- 1 teaspoon chopped thyme
- Salt
- Freshly ground black pepper
- 1/4 teaspoon canola oil
- Cayenne
- 2 tablespoons lemon juice
- 3 tablespoons butter
- 1 1/2 tablespoons pumpkin seed oil (or sunflower oil, hazelnut oil, or walnut oil)
- 1 small head of Bibb lettuce, separated into leaves, washed well, and spun dry
- 1 1/2 ounces Parmigiano-Reggiano, shaved into shards with a vegetable peeler

Directions

1. Preheat the oven to 350 degrees F.

2. Peel the squash.

3. Halve it, scoop out the seeds, and set 1/4 cup of them aside.

4. Cut the squash into 1/4-inch thick slices and put it in a bowl.

5. Add the extra-virgin olive oil, brown sugar, thyme, 1 teaspoon salt, and a few grinds of black pepper.

6. Toss, then arrange the slices in a single layer on a cookie sheet and roast until light golden brown and soft to a knife-tip, approximately 15 minutes.

7. Meanwhile pat the squash seeds dry with a paper towel and put them in an ovenproof saute pan.

8. Drizzle with canola oil and season with 1/4 teaspoon salt and a scant pinch of cayenne.

9. Toss and then toast in the oven until the seeds are fragrant and lightly toasted, approximately 6 minutes.

10. Remove from the oven and toss with ½ tablespoon of the lemon juice.

11.While the squash and seeds are in the oven, make the dressing: Melt the butter in a sauté pan set over medium-high heat, letting it turn brown. Whisk in the pumpkin seed oil and then the remaining 1 1/2 tablespoons lemon juice.

12. Season with salt and pepper and remove the vinaigrette from the heat.

13. To serve, arrange the squash slices on 4 salad plates.

14. Put the lettuce in a bowl, toss with vinaigrette, and season with salt and pepper.

15. Top the squash with some lettuce, garnish with cheese shards, serve.

November 9, 2010

THE RED CAT & THE HARRISON - NEW YORK, NY

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Who

Chef/Owner of The Red Cat and The Harrison.

Why

He had a menu based on farm to table ingredients before it was fashionable and trendy. The Red Cat opened in 1999 when the west end of Chelsea was desolate. A decade later, it has stood the test of time.

Cookbooks

- The Red Cat Cookbook [Buy It]