Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Kabocha Squash Salad with Apple and Mixed Greens SHARE VIA: Facebook Twitter PinterestWhen I approached Naotatsu Ito about contributing a recipe for EAT’s recipe box, the chef generously invited me into the Daidoco kitchen to watch him make his own dinner once the lunch rush was over. Here is the salad he made, using all organic produce from Umi Nami Farm in Metchosin.1 Gala apple, cored and cut into matchsticks½ lb. kabocha squash, cut into matchsticks (about 1 cup)4 oz. mixed greens1 tbsp. garlic oil1 tsp. fresh lime juice¼ cup sliced blanched almonds Preparation:Stir a pinch of salt into a medium bowl with water. Rinse apple matchsticks in salt water to prevent discoloration. Drain quickly and set aside. Place kabocha squash matchsticks in a medium nonstick frying pan. Cover with water and bring to a boil. Cook for 2-3 minutes until squash is tender but not soft. Drain. Gently toss apple and squash and arrange on a bed of mixed greens. Drizzle with garlic oil and lime juice. Garnish with blanched almonds. Cook’s note: Chef Naotatsu used a homemade garlic oil, telling me to simply crush a few cloves and simmer in canola oil until the garlic turns golden brown. I used 4 crushed garlic cloves to 1/4 cup canola oil with good results.Refrigerate leftover oil for up to a week.RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.