It’s been a few weeks since the decadence of holiday dining and many are still working on their New Year resolutions and lightening up their meals. Healthy eating doesn’t have to lack in flavor. Here’s a great recipe from Chef Steven Brand for you to try at home:
Chopped Salad with Eva’s Mizuna, Delicata Squash & Farro
For Farro:
½ sliced garlic
2 Spanish onions, diced small
Olive oil
Bay leaf
Farro
5 chopped apples
2 diced red onions
1 celery heart, sliced thin
½ cp chopped parsley
1 1/2cp cider vinegar
½ cp honey
Sweat garlic and Spanish onions in olive oil with the bay leaf. Add farro and water to cover with two tablespoons of salt. Simmer under tender and liquid absorbed. Cool. Add apples, red onion, celery heart and parlsey. Mix and season with cider vinegar, olive oil and honey.
For Squash:
4 Delicata squash
Olive Oil
Freshly ground nutmeg
Cut squash in half the long way and scoop the seeds out. Slice into half moons, half inch thick. Toss with olive oil, salt, and freshly grated nutmeg. Arrange on sheet pans and roast for 10-15 minutes and 350 degrees under tender. Cool and cut in half.
To Plate:
Chop mizuna, squash, and farro salad. Season with salt and pepper. Drizzle with good olive oil and arrange neatly in a bowl.
Enjoy!
