Kale, Cauliflower and Kabocha Salad

Yield serves 12

Ingredients:

1 Kabocha squash

1 head cauliflower

3 oz. Baby Kale

2 oz. baby romaine leaves

2 cups celery, sliced thin

1 apple, honey crisp, quartered and sliced thin

3 slices prosciutto 

Olive oil

salt, Kosher

pepper, black, fresh ground

Ingredients for the Vinaigrette:

1/4 cup Fig Vinegar

1/2 cup Extra virgin olive oil

1 teaspoon honey

1/2 teaspoon salt, Kosher

Pepper, black, fresh groud

1/4 teaspoon coriander seed ground

Garnish:

2 oz. Ricotta Salata cheese

Method:

Preheat oven 400ºF Convection

1. Cut the kabocha squash in half, seed it, and slice it into thin wedges.  Lay the wedges on a parchment-lined baking sheet.  Sprinkle with olive oil, salt, and pepper. Oven roast for 30 minutes until tender.

2. Wash and cut the cauliflower into medium sized flowerets. Lay the flowerets on a parchment lined baking sheet, drizzle with olive oil, salt and pepper.

Layer three slices of Proscuitto on top of the cauliflower. Oven roast for 30minutes until tender. The Proscuitto will crisp in the oven. You can put both trays in the oven at the same time. 

3. Combine the kale, romaine, celery and apples in a large bowl.

4. Assemble the vinaigrette by Combine the Fig vinegar, olive oil, salt, pepper, and sugar in measuring cup.  Mix well with a whisk.

5. Pour the vinaigrette over the kale mixture, toss well.

6. Using a sharp knife cut the Prosciutto into thin julienne strips.

 7. Divide the salad into 12 bowls for individual serving and garnish each with a slice of Kabocha Squash and a piece or two of cauliflower, a few pieces of Proscuitto and a sprinkle of Ricotta Salata. OR just layer the squash and cauliflower on top of the greens, garnish with the Proscuitto and Ricotta Salata for a more rustic style of serving.