Fall Recipe Series – Raw Sugar Pumpkin Salad
Fall Recipe Series presented by the BCAE. Chef and Owner Michael Scelfo of Alden & Harlow shows us how to make a Raw Sugar Pumpkin Salad.
Ingredients: 9 oz. spiralized raw sugar pumpkin 3 oz. brown butter 1.5 oz grated Bianca Sardo 1 oz. pickled red jalapeño 1 oz. fried blanched almonds 1 oz. sliced dried pitted dates 3 T chopped chives Salt & Pepper To taste
Directions: 1. Peel, de-seed, and spiralize the sugar pumpkin using the a Japanese mandoline or spiralizer. You can substitute with box grater or food processor. 2. Slice red jalapeños and pickle the slices in an equal parts rice wine vinegar, salt, and sugar solution. Bring the solution to a boil, pour over the jalapeños and refridgerate until you’re ready to use. 3. Simmer one pound of whole unsalted butter over medium heat and cook until golden brown. The butter should have a toasted, nutty smell. 4. Fry almonds in extra virgin olive oil and cook until golden brown and toasted. Season with salt. 5. Combine pumpkin, almonds, jalapeños, dates, and chives in a medium sized bowl. Toss and dress with warm/melted brown butter. Season with salt and pepper. Place on plate and garnish with fried almonds, chopped chives, and grated Bianca Sardo cheese.
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com