Chopped SaladPosted: September 24, 2018
This wonderful chopped salad is from Che Fico in San Francisco. I have adjusted it to be healthier and dairy free.
1 small acorn squash (2–3 lb.)
2 Tbsp. fresh lemon juice
4 tsp. honey
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
8 oz. Brussels sprouts, trimmed, halved
2 Tbsp. unsalted butter
2 sprigs thyme
1 sprig rosemary
1 garlic clove, lightly crushed
2 Tbsp. white balsamic vinegar
¼ cup red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
1 small garlic clove
1½ tsp. crushed red pepper flakes
1½ tsp. dried oregano
¼ cup plus ⅔ cup extra-virgin olive oil
2 scallions, thinly sliced
2½ oz. fennel salami, sliced ⅛” thick, slices cut into quarters (about ½ cup)
1) Place a rack in the middle of oven and preheat to 350°. Cut squash into quarters and scoop
out seeds. Place skin side down on a foil-lined rimmed baking sheet. Whisk lemon juice,
honey, and 2 Tbsp. oil in a small bowl and rub all over cut sides of squash; season with salt
and pepper. Roast until very tender, about 11/4 hours. Watch very carefully, due to the honey it can burn very quickly. Let cool.
2) Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Arrange brussels sprouts cut
side down in skillet and cook, undisturbed, until well browned, about 4 minutes. Toss and
continue to cook, tossing occasionally and reducing heat as needed, until browned all over,
about 5 minutes longer. Reduce heat to medium; add butter, thyme, rosemary, and garlic. Tip
skillet toward you so butter pools on one side and cook, spooning butter over brussels
sprouts, until butter smells nutty, about 4 minutes; season with salt. Add vinegar and toss to
coat. Cook just until vinegar and butter form a glaze over sprouts. Let cool; discard herbs.
Combine vinegar, mustard, lemon juice, and a big pinch of salt in a medium bowl. Finely
grate in garlic and whisk to combine. Let sit 15 minutes.
Meanwhile, heat red pepper flakes, oregano, and ¼ cup oil in a small saucepan over medium
until oil is warm but not yet sizzling. Add remaining ⅔ cup oil to cool down infused oil.
Pour infused oil into vinegar mixture; whisk until smooth. Season vinaigrette with salt.
Do Ahead: Vinaigrette can be made 3 days ahead. Cover and chill.
Toss scallions, salami, olives, and dill. Scoop out bite-size pieces of roasted squash until you have 2 cups; save remaining squash for another use. Add to mixture along with Brussels sprouts and glaze. Add radicchio and lettuce and toss to combine. Add more vinaigrette to taste; season with salt.
Serve salad topped with pomegranate seeds.