1 head Bibb lettuce, outer leaves pulled apart whole and intact
1/4 cup golden raisins
1/4 cup pumpkin seeds, toasted and salted
1/4 cup radicchio, chopped into a chiffonade
Spaghetti timbale (recipe below)
Orange shallot sage dressing (recipe below)
Spaghetti timbale
1 whole roasted spaghetti squash
1/2 cup blue cheese
1 tablespoon finely chopped parsley
1 tablespoon flour
salt and pepper
Cut squash in half lengthwise, sprinkle with salt and pepper and brush with olive oil; roast in oven at 275 until tender, about 30 minutes. Using a large spoon, scoop out the squash and pull apart the strands. Lay out and dust with a touch of flour. Blend in crumbled blue cheese, parsley and salt and pepper. Place into buttered ramekins and bake at 350 degrees for 15 minutes, or until golden brown.
Orange shallot sage dressing:
2 ounces nut oil
6 ounces vegetable oil
1 tablespoon shallots, finely chopped
1 teaspoon sage, finely chopped
3 ounces champagne vinegar
1 tablespoon Dijon mustard
salt and pepper
1 tablespoon frozen orange juice concentrate
Combine all ingredients except oils; whisk together. Slowly whisk in nut oil, then vegetable oil to emulsify mixture. Season with salt and pepper.
To prepare salad: Place a couple of Bibb lettuce leaves on plate; drizzle with dressing. Carefully remove timbale from ramekin and place on lettuce. Sprinkle raisins and pumpkin seeds around the plate. Top the lettuce with radicchio. Serves 4.
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