I started with a recipe from Gourmet, but it veered pretty wildly off course as I put the salad together. Note to anyone who had this at Boyd’s party: I thought the final product could use a lot more butternut squash, so I doubled that amount in this recipe. If you want to do anything ahead , toast and peel the hazelnuts—they are a little time-consuming IMO.
Makes 8 servings/one big bowl
- 3/4 cup hazelnuts
- 8 ounces thinly sliced pancetta, halved and cut crosswise into 1/4-inch-wide strips (about 1 cup)
- 4-6 cups baby arugula
- one head radicchio, shredded
- 1 butternut squash, trimmed and peeled
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- vinegar—I used Champagne, but red or white wine, or Sherry, would all work fine.
- salt and pepper
- Dijon mustard
- good-quality olive oil
Heat oven to 350°F with rack in middle.
Roast hazelnuts on a baking sheet in oven until fragrant and pale golden inside (cut one open to test), 8 to 10 minutes (keep oven on). Wrap hot nuts in a towel and rub together to remove any loose skins. Halve nuts.
While nuts are roasting, cook pancetta in a 9- to 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer to paper towels to drain.
Increase oven to 425°F with rack in middle. Lightly oil baking sheet or use a Silpat if you have one. If you don’t have one, use this as an excuse to get one.
Halve squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 3 tablespoons olive oil and 1/4 teaspoon each salt and pepper in a large bowl until coated. Spread ribbons evenly on a 13- by 9-inch baking sheet, leaving the Silpat in place from roasting the hazelnuts. Bake until tender, 15 to 20 minutes, then turn on broiler and broil until lightly browned, 30 seconds to 1 minute.
Make vinaigrette while squash is roasting:
Toss arugula and radicchio in a salad bowl with about 1/2 cup vinaigrette (there may be some left over). Then toss in pancetta, hazelnuts, and squash.