Harvest Table Salad | CUESA

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Harvest Table Salad

Source:

Levi Mezick, The Harvest Table

This recipe was demonstrated for CUESA’s Market to Table program on March 5, 2016.

Serves 4

Note: All ounce measurements in this recipe are by weight. While this is not common throughout most recipes, a lot of chefs rely on weight measurements because they are more accurate than volume measurements.

INGREDIENTS

Pickled Spaghetti Squash
1 medium spaghetti squash
1 ounce salt, plus more for seasoning
Freshly ground black pepper
14 ounces cider vinegar
8 ounces sugar
8 ounces water
4  whole star anise
2 whole cloves
4 juniper berries

Champagne Vinaigrette
2 ounces champagne vinegar
3 mint stems
3 ounces Banyuls vinegar
3 egg yolks
8 ounces heavy cream
2 ounces shallots, cut brunoise
1 tablespoon Dijon mustard
4 ounces blended oil (usually a blend of canola and olive oils)
Sea salt to taste

8 cups salad greens
¼ cup huckleberries (can be previously frozen; you can also substitute blueberries, sliced strawberries, or almost any berry you like)
¼ cup shaved carrot
¼ cup shaved fennel
¼ cup fresh goat cheese, crumbled
3 tablespoons popped sorghum

PREPARATION

To make the squash: Preheat the oven to 350°F. Cut the squash in half lengthwise, scoop out the seeds, and generously season with salt and pepper. Place in a hotel pan with ½” water, cut side down. Wrap the pan in plastic and foil, and cook for 30 minutes. Remove from the oven and scrape the contents with a fork to remove the strands of squash (they should be crunchy), transferring them to a container or bowl.

Bring the liquids and aromatics to a boil in a saucepan. Remove from the heat and pour over the squash. Cover the container and set aside until the squash is cool. Measure ½ cup of the squash for the salad, being careful to avoid the whole spices, and store the remainder for another use.

To make the vinaigrette: Combine the champagne vinegar and mint stems in a small saucepan and simmer until reduced by half. Cool the reduced vinegar completely before proceeding. Whisk the cooled vinegar with the Banyuls vinegar, egg yolks, cream, shallots and mustard until the mixture begins to thicken. Slowly whisk in the oil and season with salt.

To assemble: Toss the salad greens with the huckleberries, carrot, fennel, and the champagne vinaigrette. Garnish with the goat cheese and the popped sorghum.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »