Chef Hawksworth’s Squash & Coppa Salad

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Cache creek beef coppa, roasted heirloom squash, burrata, cranberry, mustard, mache

Serves 4

 

Ingredients:

280gr    Cache Creek beef coppa
240gr    Roast Heirloom squash
160gr     Burrata cheese
30gr       Pickled mustard seeds
40gr       Mache
180gr     Confit cranberry (recipe below)
200gr     Marjoram sunflower seed vinaigrette (recipe below)
40ml      Extra virgin olive oil
10gr       Dry chilli flakes
TT           Maldon salt
TT           Fresh cracked black pepper

 

Confit Cranberry

200gr   Cranberries
250ml   Red wine vinegar
150ml   Granulated white sugar
2            Sprigs of thyme
1T          Black peppercorns

Method:

  • In sauce pot bring vinegar, sugar , thyme and whole peppercorns to the boil
  • Pour over fresh cranberries and allow to sit over night
  • Next day remove cranberries from liquid and reduce liquid to a light syrup consistency (approx. volume of 150mL)

 

 

Marjoram sunflower seed vinaigrette

150 ml   Red wine vinegar reduction from cranberries
300ml   Olive oil
60gr       Shallot (minced)
100gr     Toasted sunflower seeds
50gr       Marjoram (chopped)
TT           Salt and Pepper

Method:

  • Combine all in mixing bowl and season to taste
  • This can be made a few days in advance

 

 

Assembly:

  1. Using an electronic slicer, slice coppa very thin (can substitute your favorite charcuterie i.e speck, prosciutto etc)
  2. Cut heirloom squash into your desired shape and roast in a 375F oven on a sheet tray lined with parchment paper with a touch of olive oil ,salt and pepper until tender
  3. Allow squash to cool down to room temp
  4. Pull burrata from fridge 30 mins before serving and allow to temper to room service aswell
  5. Arrange squash and burrata on serving plates in artistic manner and drizzle liberally with marjoram vinaigrette
  6. Scatter pickled mustard seeds, cranberry, and mache over top of the salad
  7. Drizzle with a touch of olive oil, sprinkling of chilli flakes and then a pinch of maldon and a couple turns of the pepper mill per plate
  8. Enjoy