Grilled Summer Squash
Cipollini Onions, Sherry Vinegar Romesco, Hazelnuts, Chives, Fried Tarragon
Chef Austin Adler of Maple & Ash | Chicago
Yield: 1 serving
“This dish is one of my favorites in the summer months and even a little bit into October. It's grilled summer squash with a Sherry Vinegar PDO from Spain romesco. Romesco is a sauce that has roots in Spain. It's very bright and refreshing. Sherry Vinegar PDO from Spain is used in this sauce to add an extra layer of depth and brightness. The romesco paired with the charred summer squash is a great complement to the gifts of the best produce the summer months can offer.” —Chef Austin Adler
Adapted by StarChefs | October 2024 | Photo: Brad Danner
INGREDIENTS
Sherry Vinegar Romesco:
230 grams canned whole peeled tomatoes, drained
100 grams cippolini onions, cut into rings
62 grams canned piquillo peppers, drained
28 grams garlic cloves, peeled
3 grams thyme sprigs
30 grams extra virgin olive oil
36 grams toasted hazelnuts
15 grams torn sourdough bread
20 grams Sherry Vinegar PDO from Spain
3 grams smoked sweet paprika
7 grams kosher salt
To Assemble and Serve:
5 baby mixed summer squash, washed and cut in various sized obliques
2 cipollini onions, sliced into ¼-inch thick rings
24 grams extra virgin olive oil
4 grams kosher salt
2 grams red chile flakes
4 grams chopped parsley
Juice of ½ lemon
6 grams Sherry Vinegar PDO from Spain
20 grams crushed hazelnuts
Chives
Fried tarragon
METHOD
For the Sherry Vinegar Romesco:
Heat oven to 375°F. In a mixing bowl, combine tomatoes, onions, peppers, garlic, thyme, and 15 grams olive oil. Transfer to a sheet tray and roast 15 minutes. Discard thyme and let cool. In a separate bowl, combine hazelnuts, bread, and remaining olive oil. Transfer to a sheet tray and roast 12 minutes until golden brown. Let cool. Transfer roasted tomato mixture and sourdough mixture to a blender and purée until smooth. Season with paprika and salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Bring Sherry Vinegar Romesco to room temperature. Prepare and heat a grill. In a mixing bowl, toss to coat squash and onions with olive oil and salt. Grill squash and onions until soft, tender, and lightly charred. Transfer to a mixing bowl. Let cool slightly, then toss with chile flakes, parsley, lemon juice, and Sherry Vinegar PDO from Spain. Set aside. On a serving plate, place desired amount Sherry Vinegar Romesco. Top with squash mixture. Garnish with hazelnuts, chives, and fried tarragon.
