Posted on February 5, 2015 at 6:17 pm.
For the Salad
butternut squash roasted and cut into a small dice
lettuce mixed large handfuls
nuts almonds, pecans, walnuts
fruit dried or fresh
quinoa or other grain (i.e. orzo or couscous)
Parmesan cheese or substitute feta or blue cheese
Units: Metric US Imperial
Prepare your mise en place.
Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
Taste. Add more dressing if needed.
Add salt and pepper if needed.