MENU: Early Spring Pizza + Salad
Ice Water Salad
Recipe from Bon Appétit
1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled - I used 1 watermelon radish, 1 cucumber, 2 carrots, and 2 pieces of celery.
1 cup walnuts
5 oil-packed anchovy fillets
2 large garlic cloves
⅓ cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. fresh lemon juice
2 oz. Parmesan, shaved, divided
A mortar and pestle- did not need, used the back of a spoon against the side of a bowl
Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
Meanwhile, preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef’s knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add ⅓ cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.
Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.
1 squash (I used a Hubbard) peeled and cut into 1/2” pieces
Pre-made pizza dough
Flour for working with the dough
1 container of burrata cheese
Hand full of torn sage
1 shallot thinly sliced
Pre-heat oven to 375 degrees. Then roast squash until edges are brown and it is easy to tare apart, about 30 minutes. Remove from the oven and let cool.
Let dough reach room temperature. Spread flour on your working surface and roll out dough with a rolling pin, should be 1/2” thick when finished.
Scatter 1 tbsp of corn meal on a baking sheet, make sure it is evenly distributed. Place dough on sheet, then lightly cover dough with olive oil. Bake for 12 minutes.
Remove dough from oven, let cool. Strain burrata, tare apart, and place on top of the dough. Next place your squash pieces on top. Mix torn sage and shallot pieces with 1 tbsp of olive oil in a bowl, then scatter evenly on top of pizza. Finally grate parmesan cheese over the top. Put back in the oven for 10 min or so. Keep an eye on it, I like mine to be a little more brown on the top so I cook it longer.