Recipes ·
Kabocha Salad with Alchemy Ossetra
Kabocha Salad by our Chef Consultant, Charmaine from @m0mmyeats.
Ingredients
- 2-3 lbs Japanese Kabocha Pumpkin
- 1 honey crisp apple - diced
- 6 strips bacon
- ½ yellow onion
- 2 Persian cucumbers
- ½ cup Kewpie mayonnaise
- ½ - 1 tbsp Kosher salt
Directions
- Thoroughly wash the Kabocha pumpkin. Cut in half and remove the seeds and extra fibers by scraping out with a spoon. Chop the pumpkin with the skin on into 1 inch cubes.
- Cook the Kabocha cubes in a pot of boiling water for 12 minutes, or until tender. Strain from the cooking liquid and set aside to cool.
- Slice the onion thinly and place in a bowl. Cut the Persian cucumbers into thin slices and add to the bowl with the onions. Add ½ - 1 tsp Kosher salt to the onions and cucumbers and mix thoroughly. The Kosher salt will extract liquid from the vegetables. Let sit for at least 15 minutes.
- Crisp up bacon and chop into ½ inch pieces, set aside.
- Dice honey crisp apple into ½ inch cubes, set aside.
- Strain the liquid from the onions and cucumbers. Be sure to squeeze the vegetables to extract as much liquid as possible.
- In a large bowl, add the cooled Kabocha pumpkin, onions, cucumbers, apples, and bacon. Add ½ cup of Kewpie mayo and stir until well combined.
- Salad can be served warm or chilled.
- Top with PSC Alchemy
