Martha Stewart Butternut Apple Salad with Lemon-Pepper Frico

Martha Stewart butternut apple salad with lemon-pepper frico is a crisp-tender fall salad with thin steamed squash, Honeycrisp apple and crunchy Parmesan crisps that comes together in 40 minutes. Try this easy fall salad for Thanksgiving or a cozy Sunday dinner, since it's make-ahead friendly and full of crunch.

Steam the squash only until it is crisp tender, about 5 to 6 minutes, and let it cool completely before dressing it. Steam it too long and it turns mushy, which ruins the crunch against the apple and frico.

Martha skips the usual roasting and steams paper-thin squash instead, so it keeps its sweet, nutty flavor and a bit of bite. A mustardy anchovy dressing and lacy Parmesan frico cooked in a skillet add salty, savory depth that roasted squash salads rarely get.

Martha Stewart Butternut Apple Salad with Lemon-Pepper Frico

0.0 from 0 votes

Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

320

kcal

Thin slices of steamed squash and apple stay crisp under a tangy, mustardy anchovy dressing. Lemon-pepper Parmesan crisps and chopped Marcona almonds add salty crunch in every bite.

Ingredients

• 1 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1/8-inch thick bite-size pieces (5 cups)
  

• 3 oil-packed anchovy fillets, rinsed and patted dry if packed in salt
  

• 1 1/2 teaspoons Dijon mustard
  

• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh juice (from 2)
  

• 3 tablespoons extra-virgin olive oil
  

• Kosher salt and freshly ground pepper
  

• 2 1/2 ounces Parmigiano-Reggiano, coarsely grated (1 cup)
  

• 1 Honeycrisp or Empire apple, halved, cored, and very thinly sliced (1 1/2 cups)
  

• 1/3 cup roasted Marcona almonds, coarsely chopped
  

Directions

• Steam the squash: Bring 1 inch of water to a boil over medium heat in a pot lined with a steamer basket. Add the 1 1/2 pounds of sliced butternut squash, cover and steam for 5 to 6 minutes until crisp tender, then drain gently and let it cool completely.
• Make the dressing: Mash the 3 anchovy fillets into a paste with the side of a heavy knife. Then whisk in 1 1/2 teaspoons Dijon mustard, 2 tablespoons lemon juice and 3 tablespoons olive oil in a large bowl, and season generously with salt and pepper so it stands up to the sweet squash.
• Season the Parmesan: Toss the 1 cup of grated Parmigiano-Reggiano with 1 tablespoon lemon zest and 1/2 teaspoon pepper in a separate bowl. Use freshly grated cheese here, since pregrated Parmesan won't melt into lacy crisps.
• Cook the frico: Heat a small nonstick skillet over medium-low, then sprinkle 1/4 cup of the cheese mixture into the center in a 4-inch circle. Cook for 1 to 1 1/2 minutes until golden underneath, then flip and cook about 1 minute more.
• Cool the crisps: Move each frico to a wire rack, where it keeps crisping as it cools. Then repeat with the rest of the cheese mixture in 1/4 cup batches.
• Toss the salad: Gently toss the cooled squash and the thinly sliced apple with half of the dressing until evenly coated. Taste it and add more salt or pepper if it needs it.
• Assemble and serve: Top the dressed squash and apple with half of the frico, crumbled, and the chopped Marcona almonds. Serve the rest of the dressing and frico on the side, so everyone can add more crunch.

Tools for this recipe

• Sayfine stainless steel steamer basket, Benriner Japanese mandoline, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is frico and can I use pregrated Parmesan?

Frico is a lacy Italian cheese crisp made by cooking grated Parmigiano-Reggiano in a thin layer until golden. Grate the cheese fresh, because pregrated Parmesan has anti-caking agents that keep it from melting into crisps.

Can I use a different squash instead of butternut?

Honeynut squash works the same way, and it's a bit sweeter with darker orange flesh. It's about half the size, so you may need two or three to get the 1 1/2 pounds.

Can I make this salad ahead of time?

You can make the dressing and the frico a day ahead, and keep the frico in an airtight container so it stays crisp. Assemble the salad close to serving, so the apples stay fresh and the frico doesn't go soft.

Do I have to use anchovies in the dressing?

The anchovies melt into the dressing and add umami without tasting fishy, so I'd keep them. If you really can't, add an extra 1/2 teaspoon Dijon and a pinch more salt, though the dressing will taste less deep.

What's the most common mistake with this salad?

Over-steaming the squash is the big one, because soft squash turns the salad mushy. Pull it at 5 to 6 minutes while it still holds its shape, then cool it fully so the dressing doesn't turn watery.