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Acorn Squash salad
Nb persons: 2
Yield: 1
Preparation time: 1:45
Total time: 1:48
Source:
| 60 grams | Maple Syrup |
| 1lb | Acorn Squash , cut itno 4 wedges |
| 28 grams | red wine vinegar |
| 32 grams | Extra virgin Olive oil |
| 15 grams | Pancetta , Sliced thin and baked crispy |
| 1/2 | lemon |
| 1 tsp | salt |
| 1 tsp | crushed black pepper |
| 1 gram | Parsley , nicely shiffed |
| 2 grams | Micro celery |
| 1 gram | celery |
| 8 ounces | Green lentils , blanched till al dente |
| 1 tsp | Balsamic Glaze, for garnish |
| 5 grams | Red Onion , Sliced then |
| 10 grams | goat cheese, cut into wheels and crusted with parsley |
1. Add one liquid ounce of Maple syrup to your acorn squash
in a sous vide bag and sous vide at 160 degrees F for 1 hour.
2. Blanch Lentils in boiling water until cooked al dente
3. Place Pancetta on baking trey and bake at 350 degrees F
for 9 min or until crispy
4. Combine the rest of your liquid ingredients in a small mixing
bowl and whisk until mixed
5. Mix Blanched lentils with your liquid dressing and add salt,
pepper and parsley and squeeze in 1/2 meyer lemon
6. Organize mis en plaz and plate salad.
7. Garnish with micro celery, celery leaves crispy pancetta
and goat cheese wheel
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