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RECIPE: Winter Salad

This Winter Salad was inspired by the ‘Fall Salad’ at Independent Brewing in Pittsburgh, that Rick Sebak posted about 2 years ago. Looked so good, I had to try making a version myself.


For the salad…

16 ounces Shredded Brussels sprouts

1 Apple, sliced into matchsticks

1/2 cup Golden raisins

1/4 cup Shelled sunflower seeds

2-3 ounces Aged sharp white cheddar, diced or crumbled


Add salad ingredients to a wide serving bowl.


For the dressing…

1/2 cup Sunflower oil

2 tablespoons Minced shallot

1 teaspoon Minced garlic (one clove)

1 tablespoon Honey

1/4 teaspoon Cayenne pepper

1 teaspoon Dijon mustard

3 tablespoons Apple cider vinegar (a splash of real cider would be good here)

1/2 teaspoon mayonnaise

1/2 teaspoon Salt

1/4 teaspoon Pepper


Add the shallots and garlic to a microwave safe bowl with the oil, honey, and cayenne. Heat in the microwave for about 30 seconds. Add mustard, vinegar, mayonnaise, salt, and pepper. Whisk vigorously to combine. Set aside for serving.


For the squash chips…

1 Butternut squash, preferably with a longer cylindrical top.

3-4 tablespoons Neutral oil

Salt


Cut the squash so to divide the top cylindrical section from the bottom bulb of the butternut squash. Working only with the top cylindrical section, remove the tough outer skin and discard. Using a y-peeler, make long ribbons from the squash. NOTE: Make more ribbons than you think you will need, the ribbons will shrink once fried.


In a large nonstick sauté pan, add 3 to 4 tablespoons (or more) sunflower oil or other neutral oil. Heat to medium high until oil begins to shimmer. Add squash ribbons in single-layer batches. Fry until edges are golden brown then transfer to a paper towel lined tray. Salt the fried strips while still warm. Continue cooking until all the squash ribbons have been fried.


To complete the dish, dress the salad lightly with some of the dressing, then add a generous pile of squash chips. Add a bit more dressing when ready to serve. Enjoy!



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