Black Futsu Salad with Radicchio

From Tim Wastell

For Salad

• 1 small Black Futsu squash, ripe (this squash is ripe when tan/orange)

• 2-3 small heads of Treviso (or radicchio), washed

• 1 “grateable” chunk of Pecorino to yield about 2/3 cup grated

• High-quality sea salt such as Jacobsen Salt or Maldon

• Fresh black pepper

 For the Citronette

• 1/3 cup fresh squeezed lemon juice

• 1/3-1/2 cup good quality extra virgin olive oil

• 1 shallot, very gently and finely diced

• 1 clove garlic

• 4 anchovy fillets, packed in olive oil (for a vegetarian version of this dressing, sub ½ head roasted garlic for anchovy)

• Salt

 1.     Prepare the citronette – Combine the minced shallot and lemon juice in a bowl, season very lightly with salt and set aside. Finely chop the anchovy and garlic until a paste forms, combine with lemon/shallot mixture. Gently whisk in olive oil until just combined. This can be prepared up to a week ahead.

2.     Prepare the squash – Cut the squash in half lengthwise, remove seeds. Tightly wrap and refrigerate one half for another use or tomorrow’s salad.  Cut the remaining half into two or three wedges and peel/cut away all skin from their exterior. Very carefully, slice the wedges very thinly (think the thickness of 4-5 sheets of notebook paper stacked). Season with salt very lightly in a bowl and set aside.

3.     Compose the salad – Cut the Treviso/radicchio into thin strips and toss gently in a large bowl to separate. Gently “squeeze” the sliced squash to remove any excess moisture then add to the Treviso/radicchio bowl, mix gently and season lightly with salt and pepper. Liberally dress with the anchovy citronette and transfer to a serving dish. Grate Pecorino over the top (don’t be shy!) and finish with more cracked pepper.