Salad Daze: Quattro's Fall Vegetable Salad

Categories: Salad Daze



This week, Executive Chef Alessandro Cartumini of Quattro Restaurant at Four Seasons Hotel Silicon Valley brings us a true taste of autumn on the Pacific Coast. His recipe is for a unique and luxurious Fall Vegetable Salad full of color and life. —Tamara Palmer

Fall Vegetable Salad with Heirloom Carrot, Root Vegetables, Butternut Squash, Rogue Creamery Oregon Blue Smokey Blue Cheese, Poached Pear, Marcona Almonds and Balsamico Cotto

By Chef Alessandro Cartumini, Quattro Restaurant at Four Seasons Hotel Silicon Valley

Serves four


For the Salad:

1 medium parsnip, peeled

8 heads of broccolini

8 oz. butternut squash, peeled, seeded, pulp only

8 baby heirloom carrots

12 oz organic mixed greens (lollo rossa, red oak, baby red romaine, frisée)

1 handful dill, mint, parsley leaves

4 Tbsp Marcona almonds, cut into chunks

4 Tbsp Rogue Creamery Oregon Blue Smokey Blue Cheese

For the Pears:

4 each Forelle pears, peeled, cut in four, seeds removed

2 cups water

5 oz. sugar

2 cloves

1 star anise

4 thyme sprigs

Juice and peel of 1 lemon

For the Balsamico Dressing:

3 oz. Balsamic vinegar

10 oz. mild extra virgin olive oil

3 oz. celery

1 sprig tarragon

1 star anise

½ tsp pinch cumin seeds

½ tsp coriander seeds

2 oz. Madeira

3 oz. vegetable stock

½ bay leaf


For the Balsamico dressing: Place all ingredients together in a double boiler, cover with plastic wrap and cook at 175 F for 1 hour. Cool and strain.

For the vegetables: Cut parsnip in four then into two and a half-inch pieces. Boil parsnip in the boiling salted water until soft, about four minutes. Strain and reserve water. Boil broccolini for about two minutes, then strain and chill in iced water. Wash carrots and cook in boiling salted water until soft, about eight minutes. Strain and reserve water. Cut carrots in half. Cut butternut squash into two and a half inch by 1/3 inch sticks and roast in the oven at 350 with salt and pepper and a little olive oil until soft, about 10 minutes.

For the pears: Place all ingredients in a saucepan. Bring to boil, lower heat and simmer until pears are soft, about 10 minutes. Remove pears from syrup and set aside.

To assemble the salad: Place pears, butternut squash, parsnip, carrots and broccolini in a mixing bowl. Season with balsamico dressing, salt and pepper and place in the bottom of each serving dish. Mix green and herbs and season with the balsamico. Top vegetables with greens. Sprinkle blue cheese crumbles and top with Marcona almonds and enjoy.

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