Raw butternut squash recipe Cooking method
Recipe for cooking butternut squash
Ingredients
2 tbsp. champagne vinegar
6 tbsp. extra-virgin olive oil
2 large bunches arugula (about 1/2 lb.)
1 large bunch of frisee
1/2 butternut squash, peeled with zester
6 to 8 large thin prosciutto slices, preferably San Daniele (about
6 oz.)
1 piece Pecorino, shaved (about 1/3 lb.)
Salt and freshly ground black pepper
To make the vinaigrette: In a small bowl whisk together vinegar, pepper,
and salt to taste. In a slow stream, whisk in oil until emulsified.
Set aside.
Prepare the salad: Discard stems from the arugula and frisee. Transfer
the leaves to a large bowl. Peel the butternut squash and shave into
30 thin slices. Trim some fat from the prosciutto, if desired. Halve
6 prosciutto slices, lengthwise. Transfer the long prosciutto pieces
to cutting board and slice thinly. With a vegetable peeler shave about
36 thin slices from the Pecorino.
Toss arugula, frisee and butternut squash slices with about 3 tbsp.
of vinaigrette and mound in the centre of each of 6 plates. Arrange
the prosciutto pieces around each mound of arugula. Place the Pecorino
shavings on and around the salad and drizzle the salads with the remaining
vinaigrette.
Your Raw butternut squash recipe is ready now
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