Escarole, frisee, acorn squash and spaghetti squash salad with pepita and coriander dressing
Escarole, anyone? Chef Gabe Garcia selected this member of the endive family for this salad because it's hearty and can hold a lot of dressing. "It's like romaine, but with a slight bitterness and spiciness," he said.
Executive Chef Gabe Garcia Tierra Sur at Herzog Wine Cellars
To print this recipe, choose a print size:
1 clove garlic
1 bunch cilantro
1/2 cup pepitas, toasted
1/2 cup warm water
1/4 cup lemon juice
3/4 cup blended oil (canola/olive oil mix)
1/2 tbsp. kosher salt
Pinch aleppo pepper or cayenne pepper
Pinch toasted, ground cumin
1 head escarole, core removed and leaves separated
2 heads frisee, center leaves only, torn into pieces
3 cups roasted and sliced acorn squash
3 cups roasted spaghetti squash
To make dressing: Combine garlic, cilantro, pepitas, water and lemon juice in a blender or food processer and blend until smooth. Slowly add oil into blender on medium speed. Season with salt, pepper and cumin. Cover and refrigerate until ready to use, up to 5 days.
To make salad: Toss escarole and frisee in a large bowl with enough dressing to coat. (You'll have leftover dressing.) Season with salt and pepper. Garnish with acorn squash and spaghetti squash.
Serves 6 to 8
Photo by David Whittemore