10.3.16 Early Fall Supper Salad - WFSB 3 Connecticut

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10.3.16 Early Fall Supper Salad

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Early Fall Supper Salad & Dressing

From James O'Shea at the West Street Grill


2 tbsp. Coconut oil or e.v.o.o.

2 delicotta squash cut in half lengthwise-seeds removed/cut into ½" 'half moons'

½  pound potatoes, purple peruvian, fingerling or small potatoes cut into ½" thick slices

1 vidalia or garden onion peeled and cut into eighths-leaves separated

2-3 cloves garlic cut into slivers

1 sprig of rosemary

2 sprigs of thyme

4 portions of garden lettuce, wild arugula or baby organic greens (12 cups total)

4 tbsp of dried blueberries

4 tbsp of nori krinkles

A small handful of roasted nuts (no salt)

For each salad-hazelnut, walnut, almonds, or sunflower seeds or just one of your choice.

Optional garnishes-sliced black garlic, seedless mandarins (at least one per person)

Sliced pears or asian pears

2) to roast the vegetables

Pre heat oven to 400 degrees

Heat the pan till hot and drop in the coconut oil and allow to cover the pan base.

Toss in the potatoes, rosemary, and thyme coating well with the oil. Spread out flat.

Place in the oven for 10 minutes. Remove the pan and add the onion and squash and roast for 10 minutes.

Open oven door and toss the vegetables, roast for another 10-15 minutes more until the vegetables are fully cooked.

Do not allow the vegetables to get dark brown or become overcooked

Remove when the potatoes and squash are tender (when easily pierced with a sharp paring knife)

Once fully cooked, allow to cool to room temperature before assembling the salad.

Remove and discard the rosemary and thyme.

*if you oven is inclined to be on the 'hot' side, reduce the heat a little and add a splash of vegetable stock from time to time.

For the dressing

Hazelnut, walnut cider vinagrette

3 tbsp of braggs appple cider vinegar

3 tbsp hazelnut oil

2 tbsp walnut oil

½ tsp of piment d'espelette or freshly ground white pepper

1 tsp of dulse flakes (substitue fleur de sel)

Whisk all ingredients together, adjust seasonings-adding a little more vinegar or oils to your taste

This is a very healthy and satisfying salad offering a good balance of flavors that reflect the season and plant protein. My recipies are strickly guidelines to get you motivated and inspired.

Remember when working with your own homegrown plants and vegetables, to wash and dry them thoroughly. I usually soak lettuce and arugula in a sink full of cold water, then i change it out and soak them again.

At home i use a salad spinner being very careful not to overload it and spin till they are just dry. Try at all costs not to bruise the greens.