Warm Squash and Poblano Salad
Recipe by Kelly Myers, Chef/Instructor, The International Culinary School at The Art Institute of Portland
Adapted from Diana Kennedy’s recipe for Chile Rellenos Con Calabacitas. Chef Meyers adjusted the recipe when she discovered local poblano chiles are much hotter than Mexican poblanos!
Serves 6 as a warm salad
2 1/2 tbsp. vegetable oil
2/3 cup finely chopped white onion
2 garlic cloves, finely chopped
3/4 lb zucchini in 1/4 in cubes
3/4 lb boston marrow or other winter squash, in 1/4 in cubes
1/4 tsp dried Mexican oregano
2 tbsp wine vinegar
1/2 tbsp lime juice:2 tbsp extra virgin olive oil
6 oz queso fresco, crumbled (about 1 cup)
6 medium poblano chiles, peeled and cleaned, ready for stuffing
2 tbsp unsalted butter
romaine lettuce, escarole or endive (or a mixture)
1/2 cup toasted pumpkin seeds with olive oil and salt
Roast poblanos over high flame until blackened, remove from heat. Let cool. Peel, seed and dice.
Roast squash with olive oil and salt at 500 degrees until slightly caramelized, maybe 20 minutes.
Heat 1 1/2 tbsp oil. Add the onion and garlic. Fry without browning for 2 minutes. Add the zucchini mixture and salt and cook covered over medium heat, shaking pan occasionally, until zucchini is just done. (If zucchini is too dry add water; if it is too wet, remove lid and reduce liquid.)
Dress the romaine, escarole, endive mix with lime juice and olive oil and salt.
Spoon the zucchini, and squash mixture onto the lettuce.
Top with diced chiles, queso fresco, and toasted pumpkin seeds.
Any combination of sweet or hot roasted chiles can be substituted for poblano chiles.