Good Food met up with the General Manager of Ammo Café, Benny Bohm, to talk about the restaurant’s seasonal delicata squash salad recipe. He noted that one of the best things about delicata squash is that the skin doesn’t have to be removed before cooking.
(serves about 4)
For the vinaigrette:
1 medium shallot
2 TBSP sherry vinegar
1 TBSP fresh squeezed lemon juice
1 tsp Dijon mustard
9 TBSP extra virgin olive oil
Salt & pepper
Chop shallot and set aside;
In a small bowl, combine shallot, sherry vinegar, lemon juice, and mustard;
let macerate for about 15 minutes.
Gradually whisk in oil.
Season to taste with salt and pepper
For the salad:
2 Delicata squash
8 medium cipollini onions
1 bunch field arugula or dandelion
wash & dry the squash; cut lengthwise and scoop out seeds;
cut across into 1/2 inch wedges;
toss in bowl with olive oil, salt & pepper;
Roast in oven at 375 for about 30 minutes or until done; set aside;
Peel and halve the cipollini onions, toss with olive oil, salt & pepper and roast for about 20 minutes at 375; set aside;
Wash and dry arugula/dandelion;
In a medium sized bowl, add squash, cipollini while still warm together with the greens, add the vinaigrette and toss ingredients until coated;
Divide onto 4 plates and serve.