|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 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.