In this video chef agreed to show me how to make his Red Kuri Squash Salad with Kale, Parmesan Tuille, and Honey-Chile Vinaigrette. The salad is hearty and packed with umami– not something you’d usually get in a salad. I am a huge fan of the sweet-spicy/creamy-crunchy contrasts. Here, the flavors are just as important as the textures.
Print Recipe
Kale and Red Kuri Squash Salad
Servings: 4 people
Ingredients
For Salad
- 1 Red Kuri Squash
- 1 pinch Ancho Chile Powder
- 2 Olive Oil
- 1 bunch Kale, ribs removed
- 1 tablespoon Lemon Juice
- 2 Sea Salt
For Vinaigrette
- 1 tablespoon Red Wine Vinegar
- 3 tablespoons Olive Oil
- 1 teaspoon Honey
- 1 pinch Ancho Chile Powder
- 2 Sea Salt
For Parmesan Tuilles
- 1/4 Grated Parmesan
Instructions
Roast Squash
- Preheat oven to 350 degrees. Split red kuri squash in half from top to bottom and scoop out seeds. Slice squash into 1 1/2 inch wedges. Toss wedges with a pinch of ancho chile powder, sea salt and lightly dress with olive oil. Roast at 350 degrees until tender.
Prepare Kale
- Massage the kale with 1 tablespoon of lemon juice and a pinch of salt. Let marinate at least 10 minutes, and up to 24 hours. Set aside.
Make parmesan tuilles
- Sprinkle grated parmesan in 2 equal rounds on a parchment-lined sheet tray. Bake in a 350-degree oven until lightly golden. Let cool, then carefully remove from tray and set aside.
Make vinaigrette
- Whisk together the red wine vinegar, 3 tablespoons olive oil, honey, and a pinch ancho chile powder. Season with salt.
Put it all together
- Cut warm squash into large chunks. Dress squash and kale together with vinaigrette in a bowl. Crack the cooled tuilles into the salad and serve.