Maria Teresa Recipe
WINTER APPLE SALAD, KUMQUAT, BUTTERNUT SQUASH, RAS EL JASMINE, PERSIMMON BUTTERSCOTCH, MEZCAL, BELL PEPPER, HANOUT, HAZELNUTS, BROWN BUTTER SAGE, CITRUS VINAIGRETTE
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Frequently paired with
The best thing to pair and share with MARIA TERESA
Ingredients
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Salad Base
Dressing and Flavorings
Toppings
Method
Salad Preparation
Prepare the Ingredients
Core and chop the winter apples, kumquats, and persimmons into bite-sized pieces. Peel and cube the butternut squash. Chop the bell pepper into small pieces.
Combine the Salad Base
In a large mixing bowl, combine the chopped winter apples, kumquats, butternut squash, persimmons, and bell pepper. Toss gently to mix the ingredients evenly.
Dressing Preparation
Prepare the Dressing
In a small bowl, combine the ras el hanout, mezcal, and citrus vinaigrette. Whisk until well combined. Set aside.
Brown the Butter
In a small saucepan over medium heat, melt the butter. Add the sage leaves and cook until the butter turns a golden brown and the sage becomes crispy. Be careful not to burn the butter.
Assembly
Assemble the Salad
Drizzle the dressing over the salad base and toss gently to coat. Add the browned butter and crispy sage leaves on top.
Finish with Toppings
Sprinkle the toasted hazelnuts over the salad for added crunch and flavor. Serve immediately.