Melissa Perello's autumn squash salad with spiced honey vinaigrette from Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs (page 159) by Josh Donald

  • sweet red peppers
  • fennel
  • Show all ingredients...

  • EYB Comments

    Can substitute fennel seeds for fennel pollen, Colman's mustard powder for whole-grain mustard, kabocha squash for red kuri squash, and lacinato kale for spigarello broccoli. Marinate pickled peppers for at least three hours and up to overnight.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fennel seeds for fennel pollen, Colman's mustard powder for whole-grain mustard, kabocha squash for red kuri squash, and lacinato kale for spigarello broccoli. Marinate pickled peppers for at least three hours and up to overnight.

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