Wilted Greens Salad With Squash, Apples, And Country Ham
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
52
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
10 cups
Turnip (fresh)3 tbsps
Extra-Virgin Olive Oil (divided)2 tbsps
Vegetable Oil1
Apple2 tbsps
Shallot (minced)2 tbsps
Lemon Juice (or more fresh)3 tbsps
ButtermilkDirections:
1
Season with cracked pepper
2
Gently rub greens with 2 tablespoons salt in a large bowl
3
Let stand, checking often, until the greens begin to release water and soften, about 15 minutes
4
Rinse in two changes of cold water
5
Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl
6
Meanwhile, preheat oven to 425°F
7
Line a rimmed baking sheet with foil
8
Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt
9
Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes
10
Let cool
11
Heat vegetable oil in a medium skillet over medium-high heat
12
Working in batches, add ham and cook until crisp, 1-2 minutes per side
13
Transfer to paper towels to drain
14
Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens
15
Toss to combine; season to taste with salt
16
Divide evenly among plates
17
Drizzle with buttermilk
18
Arrange fried ham over
19
Gently rub greens with 2 tablespoons salt in a large bowl
20
Let stand, checking often, until the greens begin to release water and soften, about 15 minutes
21
Rinse in two changes of cold water
22
Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl
23
Meanwhile, preheat oven to 425°F
24
Line a rimmed baking sheet with foil
25
Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt
26
Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes
27
Let cool
28
Heat vegetable oil in a medium skillet over medium-high heat
29
Working in batches, add ham and cook until crisp, 1-2 minutes per side
30
Transfer to paper towels to drain
31
Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens
32
Toss to combine; season to taste with salt
33
Divide evenly among plates
34
Drizzle with buttermilk
35
Arrange fried ham over
36
Season with cracked pepper