Shaved Squash Salad with Yogurt Vinaigrette

This is a riff on a northern Italian pasta dish that usually calls for black pepper. Pandel punches it up further with cumin, coriander and red chili.

  • 2 ounces red verjus
  • 1 tablespoon dried cranberries
  • 6 cups butternut, sweet pumpkin or long of Naples squash
  • 2 endives, thinly sliced into ribbons
  • 1 tablespoon pepitas, toasted
  • 1 tablespoon sunflower seeds, toasted
  • 12 basil leaves
  • 12 mint leaves
  • Kosher salt, to taste
  • ½ lemon, juiced
  • 1 cup yogurt vinaigrette, recipe follows
  • 1 amaretti cookie

Heat verjus and add cranberries to plump; set aside. Peel squash, slice in half, remove seeds and shave into thin slices with a peeler or mandoline.

Combine all ingredients except the amaretti cookie. Toss with vinaigrette and check for seasoning. Garnish with grated amaretti cookie. Makes 4 servings, each about 11.4 mg THC based on a 15 percent strain.

Yogurt Vinaigrette

  • 2 cups plain yogurt
  • 3 tablespoons Red Belly Honey
  • 2 lemons, juiced
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 tablespoon coriander seeds, toasted and ground
  • 1 teaspoon crushed red pepper
  • 1 tablespoon fennel seed, toasted and ground
  • 1 teaspoon black peppercorns, toasted and ground
  • Kosher salt to taste

Whisk together all ingredients and taste for seasoning. Reserve for raw squash salad.

Recipe by Chris Pandel

Photography by Frank Lawlor