CookTeaser

Serves 2

A CookTale

We subscribe to The Week Magazine, and ever so often they publish a recipe that we find worth preparing. This Salad, to accompany the Branzino, was a good fit. The greens were refreshing, the vinaigrette savory and the roasted Delicata and Potatoes were delicious. Into the recipe file it went for future reduxes.

INGREDIENTS

8 Ounces of Baby Potatoes
½ Cup plus 3 TB of EVOO
Kosher Salt & freshly ground Black Pepper (to taste)
1 Medium Delicata Squash (halved & seeded)
2 TB of minced Shallots
2 TB of freshly squeezed Lemon Juice (more as needed)
2 TB of Champagne Vinegar (more as needed)
2 tsp of Dijon Mustard
1 tsp of Honey
2 packed Cups of Baby Arugula (about 6 ounces)
Seeds from a Pomegranate (about 1/2 cup)
1/2 Cup of shaved Parmigiano-Reggiano Cheese

METHOD

1. Position a rack in the center of the oven and heat to 425°F. Cut the potatoes lengthwise into ¼-inch thick coins. Mound on a large rimmed baking sheet, drizzle with 1 TB of EVOO & ¼ tsp of Salt & toss to coat the Potatoes evenly. Arrange in a snug single layer & roast until just tender & starting to brown, 20 minutes.

2. While the Potatoes are roasting, prepare the Squash. Trim the squash, halve them lengthwise, & scoop out & discard the seeds. Slice into thin half-moons, about 1/4-inch thick. Transfer to a large bowl, drizzle with 2 TB of EVOO, & sprinkle on ¼ tsp of Salt. With your hands, gently toss to evenly coat.

3. When the Potatoes are out of the oven, line a large rimmed baking sheets with parchment or a nonstick liner & arrange the Squash slices across them. Roast, rotating the pans after 10 minutes, until the slices are just tender and starting to brown, a total of 20 minutes. Be sure not to overcook, or the Squash will fall apart. When done, set aside & let cool to room temperature.

4. In a small bowl, combine the Shallots, Lemon Juice, Vinegar, Mustard, Honey & ⅛ tsp of Salt. Whisk to blend, slowly drizzle in the remaining ½ cup EVOO, continuing to whisk vigorously.

5. Just before serving, put the prepared Potatoes & Squash in a large bowl & drizzle with the Vinaigrette. Toss well with your hands, taste, & adjust with more Vinegar, Lemon Juice, or Salt as needed.

6. Add the Baby Arugula, half the Pomegranate Seeds, & half of the Parmigiano & gently mix it with your hands.

7. To serve, sprinkle the salad with the remaining Cheese & Pomegranate Seeds & top with a few grinds of Black Pepper.