This unusual salad mixes paper-thin slices of raw butternut squash with slivers of prosciutto, chunks of Parmesan cheese and toasted walnuts. If the squash isn't completely fresh, blanch the ribbons in boiling water for 2 minutes to soften them slightly and bring out their flavor. Terrific Green Salads

Marc Meyer
October 2005

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Credit: © Ellie Miller

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Cut off the bulbous portion of the squash and reserve for another use. Using a mandoline adjusted to the thinnest setting, slice the neck of the squash lengthwise into long, thin ribbons.

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  • Spread the walnuts in a pie plate and toast for about 6 minutes, until fragrant. Let cool slightly, then coarsely chop. Transfer the squash to a bowl, toss with the vinegar and season with salt and pepper. Lightly stir in the olive oil, prosciutto and walnuts, garnish with the Parmesan and serve.

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