Fall Panzanella Recipe from Chase Park Plaza

Seasonal and locally-inspired cuisine is something that Sonesta Hotels take seriously. Food is art, and our chefs are truly artists when it comes to creating new dishes to delight our guests. Chef Nathan Sandknop, who joined the Chase Park Plaza team last spring, added fall flavors to a traditional Italian favorite to come up with this hearty panzanellas salad. Add it to your holiday table for something different this year!

 

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Photo credit

Ingredients:

  • 3-4 bunches farm-fresh baby beets with their tops
  •  4-5 delicata squash
  • 1-2 Granny Smith apples
  • 4 T butter
  • Artisan croutons
  • Maple vinaigrette dressing (yields 1 qt.)
  • 1 T Dijon
  • 2 garlic cloves
  • 1 c. sherry vinegar
  • ½ c. good-quality maple syrup
  • 2.5 c. canola oil
  • Juice of ½ lemon
  • Salt to taste

To prepare the baby beets:

  • Remove the tops off the beets (beet greens), and wash and dry them. Cut into ribbons and reserve for later.
  • Wash the beets under running water and place into a pot of salted water.
  • Slowly bring to a simmer and allow to cook until beets are tender. Once tender, remove from water and cool.
  • Once cooled, remove the skin and cut into bite-size pieces.

To prepare the delicata squash:

  • Using a peeler, peel the skin off the squash, then cut open the squash long ways and scrape out the seeds.
  • Laying it flat on a cutting board, slice the squash so you end up with half-moons, about ¼- to ½-inch thick.
  • Heat a sauté pan on medium heat, add butter. Once the butter is melted, add squash, but do not overcrowd. (Squash should lay flat.) Flip once one side is golden brown.

To prepare the maple vinaigrette:

  • Combine all ingredients except oil in a blender. Slowly drizzle in oil to emulsify.

To Assemble:

  • Combine baby beets, croutons, roasted squash and beets greens in a mixing bowl. Add maple vinaigrette and toss. Pour your salad onto your plate or bowl, and top with julienned Granny Smith apples.

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