-This salad would be delicious served on a bed of frissée salad with crispy lardons.

-Get the squash in the over before starting the dressing. Cook the potatoes while the onions are caramelizing.

serves 4 as a side dish

for the squash:

1 small winter squash



8 cloves unpeeled garlic

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Preheat oven to 350° F. Cut squash in half. Place halves cut side up on a baking sheet. Sprinkle with salt and pepper. Distribute garlic, vinegar, and olive oil between the two halves. Cover with tin foil. Bake until very tender, gooey, and almost caramelized. At least an hour. Maybe more. Set aside and keep covered while cooking potatoes and dressing.

for the dressing:

2 yellow onions, peeled and diced

2 tablespoon lard (or olive oil)



sprig of thyme

1 tablespoon sherry wine vinegar

2 teaspoons dijon mustard

2 tablespoons olive oil

Heat a sauté pan to medium heat. Add lard and let melt. Add onions, salt, pepper, and thyme. Stir occasionally. Don't let the onions brown. Once they're translucent, cover pan with a lid and turn heat down to low. Stir every 10 minutes or so. Make sure the onions don't brown. After about 45 minutes, remove the lid and burn off the excess liquid on medium heat. Add vinegar and cook for one minute. Turn off the heat. Whisk in mustard. Slowly whisk in some olive oil. Taste. If too acidic, add more olive oil. If it's too oily add more vinegar.

for the potatoes:

10 medium-sized yukon gold potatoes

1 tablespoon salt

Fill a large pot with cold water. Add salt. Peel potatoes and place them in the cold salty water right after you peel them. Bring to a boil. Turn down to a simmer. Check for to see if they are done by inserting the tip of a knife. They're done when there is no resistance (about 25-30 minutes). Or just cut one open and taste. Drain, cover, and set aside until the dressing is ready.

salad assembly:

crunchy salt


handful of parsley leaves, coarsley chopped

Slice potatoes and place in a bowl.  Sprinkle with salt and pepper. Pour over a few tablespoons of dressing. Mix gently with your fingers. With a teaspoon, gently scoop out the cooked squash flesh and place scoops all over the dressed potatoes. Drizzle over more dressing. Garnish with roasted garlic and parsley. Serve immediately.