We are officially in this weird place between the summer and autumn, "Indian Summer " I suppose . At least here in New York the weather was warmer than most of the real yet been with the Labour party over and gone and the school began in the neighborhood, I was itching to turn on my oven and bake desserts comfortable apples. Yesterday, however, was 95 and humid and there is no way my furnace was going, so I decided to make this salad instead. Autumn flavors and a bit left of the summer in a refreshing salad and warm
. We had a wonderful weekend Labour Day with friends in the country and our guests have a fabulous salad that inspired it. He was full of summer products such as Heirloom tomatoes and sweet corn, and I could not get over how good the flavors were together. So I went on tomatoes for roasted squash and maple vinaigrette makes the most amazing really ties everything together.
The good thing about salads like this is how adaptable they are, and this one in particular has many options for toppings. The next time I can add roasted apples or raw to the mixture and some pecans for crunch. (Andy did not eat nuts, so I still miss too.) I must say that this particular combo was out of this world good. The crisp salty bacon and crunchy corn were the perfect pairing with creamy avocado and tender squash. Even Hugo engulfed this site (well everything but lettuce, it has not quite mastered that one yet ...)
Another thing to note: If you have a grill and are still in place for using it- chicken and corn are fabulous on the grill. I used my big cast iron skillet to cook almost everything, however. Squash, corn, bacon and chicken were all made in the cast and he helped keep the heat in my kitchen. Either way works well!
- Approximately 10 lettuce / greens cups (your choice, I used Roman)
- 1 small acorn squash
- 1 ear of corn
- 10 bands (or so) or bacon
- 3 eggs
- 2 boneless, skinless chicken breasts
- 1 avocado [siropd'érable
- 3 tablespoons
- 3 tablespoons cider vinegar
- virgin olive oil 3 tablespoons extra soup
- salt and pepper to taste
- First squash:
- using a sharp serrated knife, cut the squash in strips 1 inch. Use a vegetable peeler / peeling to remove the skin and remove the seeds.
- Heat a cast iron skillet to medium high. Pour a little olive oil into the pan, and when hot add the squash rings in a single layer. Add 2 tablespoons of water and cover the pan. (I had a different cover that sealed well enough you want to create steam to use what you have.)
- Leave squash steam / cook for 3-5 minutes, then turn and repeat. When the squash is browned and transfer tender to a cutting board and when cool, cut into pieces. Wipe skillet.
- Heat the skillet over medium / high. Add another drizze olive oil. Place the corn on the cob in the center of the pan and cook for 3-5 minutes without turning, rotate slightly and repeat. (Let stand on the fire for a few minutes is what makes the char.) Keep turning the corn until it is golden and slightly charred. Remove from heat and transfer to a cutting board. Wipe skillet. Once cooled a bit, use a sharp knife to remove the grain from the cob and set aside
- Cook bacon in skillet on medium heat, using tongs to turn / turning until evenly cooked and crisp. (You may need to do it in 2 batches.) Let cool and then coarsely chop or crumble.
- Pour bacon fat and wipe the pan about 75% of the way (you want some bacon grease and bits of cooked chicken in)
- Season chicken breasts with salt and pepper. I added a little paprika and color- you can add other spices if you like. Cook in skillet on medium heat adding a touch of olive oil if pan seems dry, turning each breast after 3-5 minutes depending on thickness, cook for 3-5 minutes or until cooked. Transfer to a cutting board and chop into small pieces
- This section should be done while some of the other ingredients are cooking, I think I started this as my first batch of cooked bacon.
- Add three eggs at a small saucepan of water and turn the heat up. After boiling, cook for 5 minutes. Drain the hot water and plunge quickly in cold water. Peel and slice the eggs
- Whisk the syrup, vinegar and olive oil tasting to see if you want softer / more vinegar. Add salt and pepper to taste
- For lettuce add all the ingredients prepared, (halve and cube the avocado just before serving) and drizzle the dressing on top. I recommend waiting to start the bacon until right when you're serving as if she is with the other ingredients, it may lose its crunch.