recipe: the tillerman’s chicory casear salad with winter squash and sourdough croutons
a vibrant and hearty salad that is perfect for your next winter dinner party- by our chef de cuisine, taylor adams.
(feeds four)
CASEAR DRESSING (makes about 1 cup)
-2/3 c. neutral oil
-1 egg yolk
-2 tsp dijon mustard
-1 tsp sherry vinegar
-3 anchovy fillets, minced
-1 garlic clove, minced
-juice of half a lemon
-1 tsp salt
-1/2 tsp black pepper
-1/8 tsp colatura (optional)
PREPARATION:
-add everything besides the oil to a bowl and whisk until combined.
-as slow as you can, stream in oil, continually whisking until emulsified.
-if needed, add ice water if too thick.
-taste and adjust acids (lemon juice or sherry) or salt if needed.
*if the emulsification breaks, simply add 1 egg yolk to a bowl and add to the mixture in the same way you
streamed in the oil.
*save any extra dressing for dipping pizza crust, crudités, put on a sandwich, and so much more...
SOURDOUGH CROUTONS
-half a loaf of sourdough
-1/4 cup of olive oil
PREPARATION:
-preheat oven to 325F
-take about a half loaf of your favorite local sourdough and cut or tear into 1" cubes (doesn't have to be exact).
-toss cubes in olive oil and arrange on a baking sheet.
-bake at 325F for about 20 min., or until golden.
*we like ours crispy on the outside, and slightly soft on the inside.
SQUASH
peel and remove the seeds from your winter squash of choice. cut into 1/2"pieces. toss in olive oil and salt. roast on a baking sheet at 375F until they can be easily pierced with a fork and are golden brown (about 45min.).
SALAD ASSEMBLY:
-wash and separate the leaves from your chicory of choice (about 1 large or 2 medium heads of radicchio or 3-4 smaller endives).
-take big 4 handfuls of leaves in a bowl and add desired amount of dressing.
-add the squash and croutons and gently toss until mixed.
-finish with grated parmesan, a few pieces of squash, and some extra croutons for presentation.
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