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
1 medium butternut squash (about 2 pounds), peeled
1 cup walnut halves (3 ounces)
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 ounces thinly sliced prosciutto, cut into 2-inch strips
2 ounces Parmesan cheese, shaved (1 cup)
How to Make It
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.
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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