ENTERTAINING 202 3 culturecheesemag.com 53
Acorn
Squash
Wedge
Salad
When we think of cooking
winter squash, our
minds often go straight
to incorporating sweet
ingredients like brown sugar
or cinnamon. Here, crispy
crumbled salami chips, nutty
aged Gouda, and earthy fried
sage prove squash can play
just as well with salty, savory
flavors. Though, to be sure,
a little honey is snuck in for
balance. This is a hearty
salad that will keep your taste
buds on their toes. Oh, and
a friendly reminder that you
can absolutely eat the squash
skin! It gets nice and tender
in the oven but holds on to a
bit of its chew, which lends
texture to every mouthful.
Recipe on p. 60
1
Season early and often: Season your lettuce or other
vegetables with salt and pepper before adding dressing
(which should also be seasoned), then taste again after
tossing, adding more salt and pepper, if needed.
2
Lean on texture: Reach for crunchy things like toasted
nuts and seeds, as well as creamy ingredients like
cheese and yogurt, to ensure your salad is layered with varied
textures that are as interesting as they are flavorful.
3
Look beyond lettuce: Challenge your definition of
salad but reaching for produce you might not typically
toss into your bowl—raw or cooked. Try thinly sliced Swiss
chard leaves, roasted fennel wedges, or sautéed cabbage,
just to name a few.
MY GO-TO TIPS FOR BETTER SALADS:
