Recipe courtesy of Joey Campanaro
Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
- Yield: 12 servings
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
- Yield: 12 servings
Ingredients
1 large butternut squash
1/4 cup extra-virgin olive oil
1 clove garlic, peeled and chopped
2 tablespoons butter
1 cup pumpkin seeds
1 tablespoon Madras curry powder
1 tablespoon cayenne pepper
Salt and pepper
3 heads Boston Bibb lettuce
1 head frisee lettuce
1 cup olive oil
1 cup trimmed turkey skin, torn into pieces
1 cup dried cranberries
1 cup frozen cranberries
1 cup orange juice
1 cup sugar
1 cinnamon stick
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup pumpkin seed oil, plus more for drizzling
1/2 cup shaved Parmesan
Directions
- Preheat oven to 500 degrees F.
- Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee.
- Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden. Remove and drain on paper towels.
- Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.
- In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan.
