Sarah Henkin's Radicchio with Butternut Squash, Walnuts, Mozzarella, and Herby Vinaigrette

Sarah Henkin has been a friend of our farm for several years. She's a regular chef/shopper at the Saturday Ferry Plaza Farmers Market and she's the market's former Market Chef in charge of coordinating programs and events. These days Sarah works at Square Meals, a restaurant-shop which specializes in wholesome prepared meals for eat-in, take-home or delivery, using ingredients from local farms, ranches and artisans. Sarah's delicious radicchio salad recipe is so perfect for early fall, and we have lots of beautiful radicchio at the DGP stall right now.

Joe and Sarah at the Dirty Girl Produce stall on Saturday

Radicchio with Butternut Squash, Walnuts, Mozzarella, and Herby Vinaigrette

Dirty Girl Produce radicchio, leaves separated and torn in half, washed and dried

1 small butternut squash, peeled with a vegetable peeler

1/2 cup plus more extra virgin olive oil

Sea salt & fresh cracked black pepper

Handful walnuts

Handful fresh herbs like parsley, cilantro & chives, coarsely chopped

A tablespoon or so Sherry vinegar

High quality walnut oil if you have it, otherwise olive oil is great

1 ball best Mozzarella cheese you can find, torn into pieces

1.  Butternut Squash: Preheat oven to 400°. Slice in half and scoop out seeds.  Dice squash into large cubes and toss in a bowl with a good glug olive oil and salt and pepper.  Toss well to coat all the cubes and place in a single layer on a baking sheet.  Bake for 15-20 min. or so until squash is tender and edges are starting to brown. Remove and set aside.

2.  Walnuts: turn oven down to 350°. Put walnuts in a single layer on a baking sheet and bake for 10 or so minutes, until walnuts are toasted, being very careful not to burn. Remove, coarsely chop and set aside.

3.  Dressing: Add chopped herbs to a bowl with Sherry vinegar.  Add a pinch of salt and pepper and whisk to combine.  Drizzle in a scant tablespoon walnut oil if you are using it and whisk vigorously.  Drizzle in olive oil (probably about 1/2 cup or a little more- you'll have dressing left over), whisking continuously until you have desired consistency.  Taste and add more olive oil, vinegar, salt and pepper as needed.  Set aside. 

4.  Assemble: Add radicchio leaves to a salad bowl.  Toss with butternut squash, walnuts, and mozzarella.  Add just enough dressing to coat all the ingredients, toss well, taste for salt and pepper and serve.

Chioggia radicchio