by cheese1227
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cheese1227's Notes:
Expand1 teaspoon Vietnamese garlic chili sauce Ask a question about this ingredient
½ teaspoon sugar Ask a question about this ingredient
1 tablespoon rice vinegar Ask a question about this ingredient
4 Tbsp light vegetable oil Ask a question about this ingredient
The straight neck from a sizable butternut squash, peeled and cut in half, julienned using wither a julienne peeler or the appropriate fitting on you mandolin Ask a question about this ingredient
Juice of half an orange (about 1/4 cup) Ask a question about this ingredient
2 teaspoon honey Ask a question about this ingredient
3 tablespoons of good olive oil. Ask a question about this ingredient
½ teaspoon cumin seeds, dry toasted and ground Ask a question about this ingredient
kosher salt and ground black pepper to taste Ask a question about this ingredient
Two whole fennel bulbs (safe the fronds for garnish), halved, cored and shaved on a mandolin Ask a question about this ingredient
Pomegranate seeds, optional garnish Ask a question about this ingredient
Prepare each dressing separately in two medium sized bowls.
Ask a question about this stepApproximately 30 minutes before you want to serve the salad, put the raw julienned squash into its dressing, tossing to coat, and put the fennel into its dressing, also tossing to coat.
Ask a question about this stepWhen it’s time to plate the salad (you can do this on individual plates or on a platter for family-style service), first spread the shaved fennel in one layer on the plates/platter. Then pile the julienned squash on top of it. Sprinkle with fennel fronds and (optional) pomegranate seeds.
Ask a question about this stepServe immediately.
Ask a question about this stepWell, we can kid ourselves that we might possibly, maybe consider something healthy on Thanksgiving.
I love the sound and look of this one, and how nice to have something light and healthy! I was thinking even a little lime juice with the raw butternut part of the salad.
Oh, yes. Lime juice would be a nice addition.
Ha! The OXO julienne peeler, I presume? I love that thing, and used mine on butternut squash last Thanksgiving for a recipe I was working on for Edible Rhody. Your salad looks great, love anything with fennel in it, and I'm wondering if you think lemon or Meyer lemon juice would work as a substitute for the OJ? (I'm allergic to oranges and their juice.)
Hmmm, good question. I don't think I've had lemon and fennel together. Have you? You could just use a vinegar for the acid and bump up the honey a little.
This sounds so perfect for Thanksgiving. Must now invest in a julienne gadget.
The gadget is great. But the julienne fitting on the mandolin works really well too.
Thanks. I had extra squash and fennel after testing this so now I have fennel and squash soup!
Great recipe...great idea!! I love, love that you have found yet another use for the julienne instrument!! This sounds delicious...thanks for another ingenious and creative recipe.
No, THNAK YOU! I have made your recipe and variations of it at least 25 times since you posted it, always to much acclaim!
Beautiful - love the flavors and the idea of something raw and refreshing. I need to practice with my julienne thing (I got one after Dymnamo's zucaghetti too) but mine doesn't come out quite so pretty ....
Bnut squash takes a bit more effort than zucchini for sure. I have a very thick (like 2-inch thick) wooden cutting board and I put neck (that I've cut in half) haning just a bit off the edge of the board and draw the peeler down. Having that extra bit at the end lets me get the long pieces without totally killing my knuckles.
So creative! Cannot wait to try...is this a self-developed recipe?
I've had the fennel/orange combo many times in Italy. But I've never had raw butternut before. I tried blanching it for like 10 seconds to soften it a bit, but I really preferred the crunch of it raw.
Me too. I love vegetables raw that you would not normally think to eat raw...I really enjoy a good shaved raw zuchinni salad w/ a great olive oil and even more white wine vinegar mix.
perfect!
Thanks! All of the ideas for cooked bnut squash seemed to be exhausted so I went for the cold/raw extreme.
Fany is the author of My Sweet Mexico and Paletas.
Oh, I just noticed this one! Love the health appeal.