Kuri Squash | Fish Rub | Citrus | Rocket Lettuce
Chef Dakota utilizes a kuri squash in a unique preparation, as a bowl for a succulent salad.
For The Vinagrette:
3/4 Cup. Golden Balsamic Vinegar
1/8 Cup, Water
1/2 Tablespoon, Whole Grain Mustard
1 1/4 Cup, Blended Oil
1 1/2 Tablespoon, BK Spice Rubs' Fish Rub
1 Clove, Garlic
For The Dish:
1 Shallot, Each
1 Red Kuri Squash, Each
1/4 Cup, Argan Oil
8 Oz. Baby Carrots, Peeled + Cleaned, Then Slowly Cast-Iron Roasted
1 Blood Orange, Each, Segmented
8 Oz., Wild Arugula, Cleaned
1/2 Cup, Toasted Walnuts, Chopped
1 Pink Lady Apple, Each, Diced Medium or Shaved
1 Bosc Pear, Each, Diced Medium or Shaved
Kosher Salt + Black Pepper, To Taste
For The Dish:
- Whisk all the vinaigrette ingredients together and set aside.
- Cut the red kuri squash in half and scoop out the seeds. Place onto a sheet tray and season with salt, pepper and argan oil. Cover in foil and roast in an 350 degree oven for about 40-45 minutes. You want the squash to be fork tender but not falling apart.
- Once the squash is roasted, let it cool down. With a small knife or even a spoon, go around the squash releasing the meat from the skin, just enough so when you take a bite of your salad your fork will pick it up easily.
- Toss the rest of your ingredients, except for the nuts and blood orange in the vinaigrette. Season the salad with salt and black pepper and place inside the squash. Garnish with the nuts and blood orange segments.
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