Edit ModuleShow Tags

Savoring Squash

Chef de Cuisine Brett “Shaggy” Duffee of Bayona showcases squash in a summer salad

Jeffery Johnston

Summer Squash Salad

4-5 pieces local squash
1 sweet onion, shaved
drizzle olive oil
salt and pepper to taste
4 ounces whole butter
6 sage leaves
1 Tablespoon flour
1/4 cup riesling
2 teaspoons lemon juice
6 ounces Taleggio cheese, cubed
4 slices prosciutto or speck


Slice squash thinly and dress with a squeeze of lemon juice, extra virgin olive oil and salt and pepper.

Slowly brown butter, adding sage leaves. Remove them when crisp. Using caution, whisk flour into browned butter. Wait until the mixture stops foaming and add in riesling, lemon juice and then Taleggio cheese. Stir until cheese is incorporated and smooth; if fonduta (cheese mixture) is too thick, add more. Reduce slowly.

Arrange squash, onion and prosciutto on a plate, then drizzle with fonduta. Garnish with crispy sage leaves. Serves 2

Bayona
430 Rue Dauphine | 525-4455
bayona.com

You Might Also Like

Midway Mule

Drinking to victory

Rougaroux Sweet Tea Sour

This variation contains rum instead of bourbon

The Refresher

A cocktail made with port

Crawfish 7 Ways

The Boil And More

Southern Contemporary

Three to Try

Add your comment:
Edit ModuleShow Tags

Latest Posts

Wediquette Wednesday: When is it OK to announce our engagement on social media?

Film al Fresco

Take movie night outdoors for a special treat

Sangria!

A Celebration in Every Way, Even the Glass

Glam It Up!

Marry metallics with fabrics and finery for him, her and home

Cheers to Events!

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags