Tag winter salad

Parties That Cook’s Spring Forward Recipe: Salad of Shaved Brussels Sprouts

You just moved your clocks ahead. Now it’s just too bad you can’t fast forward all the way to beautiful weather! Then again, who said you can’t transport yourself with the help of a great meal?! Studies show that this fresh, crunchy salad has the power to elevate your mood and make you look ten years younger push you through the final few weeks of winter.

Salad of Shaved Fresh Brussels Sprouts with Marcona Almonds and Pecorino Romano
This recipe can also be found in our Soups, Salads, and Pasta Recipes Section!

3 lemons, preferably Meyer lemons
2 small navel oranges
1 shallot, peeled and chopped
2 Tablespoons white wine vinegar
3 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 1/2 cups olive oil

8 large eggs
7 dozen (about 10 cups) Brussels sprouts
1 cup Marcona almonds, finely chopped
1/2 cup grated Pecorino-Romano

Prep 1 Lemon and 1 Orange: Cut off and discard the stem ends of 1 lemon and 1 orange. Cut the stemmed fruit (peel on) into quarters and cut out the white core. Remove any seeds that you see and discard. Place the fruit quarters into the blender.

Make Vinaigrette: Squeeze all the juice from the remaining lemons and orange and add the juice to the blender. Add the shallot, vinegar, salt and pepper. Blend until the mixture is as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The dressing should be thick, almost like mayonnaise in consistency. If it’s too thick, thin it by adding a little hot water while the machine is running. Taste and adjust the seasoning. Transfer vinaigrette to a bowl, cover, and refrigerate until service.

Boil Eggs: Gently place eggs in a large pot. Add water to cover. Bring to a simmer over high heat. Reduce heat to low; simmer gently for 5 minutes. Remove from heat and let stand 10 minutes. Drain and gently crack eggs while running under cold water.

Sieve Eggs: Peel eggs and cut in half lengthwise. Push through a large hole sieve into a large salad bowl. Alternatively, chop eggs with a knife.

Slice Brussels Sprouts: Working in batches, slice the stem off each sprout and feed them through the shredding blade of a food processor. Transfer shredded sprouts into the large bowl with the eggs. Roughly chop the almonds and add them to the bowl as well. Grate the cheese and set it aside for garnish later.

Serve: Add the vinaigrette to the bowl and toss. Lay out all of the salad plates in a single layer. Divide the salad among the plates. Top with Pecorino. Wipe plate rim and serve.

Serves 16 – 20

Recipe adapted by Parties That Cook® from Bottega.

Kick Off 2012 with Parties That Cook’s Winter Salad Recipe: Roasted Kabocha Squash and Arugala

Okay. Okay. So you told all your friends you were going to get healthy/give up junk-food/give up meat/start cooking more/eat out less. No need to panic. We know there’s a lot on your plate, and we trust that none of it is a super-sized order of fries (you opted for small, right?!). That’s exactly why we’re bringing you this super simple recipe for Roasted Kabocha Squash and Arugala Salad with Toasted Hazelnuts! Yes, salad in the winter.

Kabocha Squash (not kombucha) is a winter squash, sweeter than butternut squash and actually rivaling the flavors of pumpkin and sweet potatoes. The light vinaigrette and the maple syrup drizzle during the roasting process only sweeten the deal. Trust us, if you aren’t already acquainted with Kabocha, this salad will make it worth your while and help you check each of those resolutions off your list. Added BONUS: Check out these tips rules for conquering the gym this year!

Roasted Kabocha Squash and Arugala Salad with Toasted Hazelnuts
This recipe can also be found in our Soups, Salads and Pasta Section

Kabocha Squash:
1 kabocha squash
2 Tablespoons olive oil
1/4 cup maple syrup
2 teaspoons kosher salt

Arugula Salad:
2 Tablespoons sherry vinegar
1/2 lemon, juiced
1 teaspoon Dijon mustard
1 shallot clove, peeled and minced
1 teaspoon sugar
2 teaspoons kosher salt
1/8 teaspoon ground black pepper
3 Tablespoons hazelnut oil
1/2 cup olive oil
1/2 cup hazelnuts, peeled
1 pound arugula (can substitute watercress or spinach)
6 oz. Ricotta Salata, grated

Preheat oven to 425°F.

Slice Squash: Cut the squash in half and remove the seeds using a large metal spoon. Cut each half, skin on, into 1 inch thick slices. Place slices into a large bowl and toss well with the olive oil and salt.

Roast Squash: Transfer the squash to a sheet pan(s), placing in a single layer, and roast until the squash is tender and starting to brown, about 20 minutes. During the last 10 minutes of roasting the squash, brush slices with the maple syrup. Roast until squash is done. Remove from oven, cover with foil and keep warm until service.

Make Vinaigrette: Mix the sherry vinegar, lemon juice, mustard, shallot, sugar, salt and pepper in a mixing bowl and let sit for 5-10 minutes. Slowly pour in the hazelnut and olive oils while whisking vigorously to emulsify.

Toast Hazelnuts: Spread hazelnuts on a sheet pan and toast in the oven until lightly browned.

Serve: Reheat squash if necessary. Then, brush the squash with half of the vinaigrette. Just before serving, toss the arugula in a large bowl with the rest of the vinaigrette. Top each salad with some squash and hazelnuts . Using a rasp, generously grate the Ricotta Salata on top of each salad. Serve.

Serves 12