This salad is one of my absolute favorites. The bitterness of the watercress mixed with the sweetness of the delicata squash and truffle dijon dressing is absolute perfection.
Go to your local farmers market in the fall and grab some delicata Squash. If you cant find one, switch for butternut squash instead. Always remember though, this recipe is a guideline, feel free to add more pomegranate seeds or any of the following vegetables to your liking. I personally always seed 2 pomegranates because why not?! Taste the dressing before serving and adjust to your liking!
- 1 delicata squash, seeded and cut into half moons (or medium butternut squash (peeled, seeded and thinly sliced))
- 1/4 cup olive oil
- kosher salt, to taste
- 1 bunch of kale, ribs removed cleaned and COMPLETELY DRY. leaves torn into 2″ pieces
- freshly ground pepper, to taste
- 1 lemon
- 1 pack/bunch of watercress
- 1 small head escarole (leaves washed and torn into small pieces)
- 1/2 cup pumpkin seeds
- 1 pomegranate
- 1/2 cup grated Pecorino Romano
- 1 lemon
- 1 tablespoon dijon mustard
- 1 teaspoon Truffle oil
- 1 cup olive oil
- 1 tablespoon Pecorino Romano
- 1 teaspoon salt
- Heat oven to 400 degrees. Toss squash with 1/4 cup oil, plus salt pepper and put on a baking sheet. Spread into on layer. Bake until slightly brown and caramelized, about 18- 20 minutes; Let cool.
- Reduce oven to 275 degrees. Toss kale pieces in some olive oil, juice of 1/2 lemon, salt and pepper in a large bowl. Spread in an even layer on a baking sheet. Bake until crisp, 25-30 minutes; let cool
- Cut pomegranate from the top and remove seeds. set seeds aside and discard skin pieces, keeping only seeds
- Dressing: whisk together dijon mustard, truffle oil, olive oil, pecorino romano, salt and freshly squeeze lemon until smooth.
- In a separate bowl, toss together watercress, escarole, 1/2 the dress in a bowl.
- Transfer to serving platter and sprinkle with squash, kale chips, pumpkin seeds and pomegranate seeds. Serve additional dressing on the side
My most favorite way to cook chicken is the Moroccan way. It’s healthy, and not completely doused in sauce. It’s also pretty flavorful and juicy, if cooked right.
Moroccans cook their food by prepping some of the ingredients ahead of time. This recipe calls for preserved lemons. You can buy these at the grocery store in the exotic foods aisle or you can actually preserve lemons yourself. (Recipe coming soon).This recipe should also be cooking about 1-2 days in advanced so that the chicken can marinate in the brine and air dried to make the skin crispy!
- 1/2 gallon of water
- 1 cup Castelvetrano olives
- Castelvetrano olive juice (okay if you buy olives in a can and just use the juice)
- 2 preserved lemons (cut int pieces)
- 1 bunch thyme
- salt to taste
- 1 cup stevia (sugar)
- 1 Chicken
- 2 cups chicken jus
- 1 teaspoon of Marash Pepper
- In a large pot, bring water to boil. Add olives, olive juice, lemon peels, lemon scraps, thyme, salt, and sugar and bring down to a simmer for ~10 mins.
- Add enough ice to to the pot until it reaches to about 1 gallon of water. Stir until all ice is all melted and take of heat. Let chill for about 10 minutes. Submerge the chicken in the brine for about 6 hours
- Add chicken just and marash pepper in a pan on medium heat. reduce by half. Once reduced, pass through a strainer to strain pieces of marash. Allow to chill and set aside until ready to cook chicken
- Remove the chicken from the brine. Pat dry with a paper towel and let air dry overnight.
- After you let the chicken dry, brush the marash glaze all over the chicken skin. Cook in oven set at 385 degrees for about 25- 35 minutes. Or until internal temperature of the chicken is at about ~175-180.