Recipe & Pic from Brooklyn Supper
In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!
~Rae
2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices
1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)
sea salt
Salad and Dressing
1 small head radicchio , cored with leaves torn into bite-sized pieces
zest of 2 lemons and 2 tablespoons juice , divided
sea salt
2 shallots , divided
1 tablespoon maple syrup
3 tablespoons extra virgin olive oil
Toppings
1/4 cup raw, hulled pepitas
heat tolerant neutral cooking oil (such as grapeseed)
10 sage leaves , rinsed and patted completely dry
1/4 cup shaved Parmesan cheese
fresh ground pepper
Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)
Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.
While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.
Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.
To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.
In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.
As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.
Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.