Hot Mother Truffler Autumn Panzanella
Chef Alexa
2
15 minutes
15 minutes
Seasonal
Lunch
A crunchy-cozy fall salad loaded with textures — roasted delicata squash, cinnamon-raisin Ezekiel croutons, shaved fennel, radish, kale ribbons, buttery olives, Wasabae-kissed tuna, and that signature Hot Mother Truffler pop. It’s hearty, fresh, and extremely Tooksie-coded.
Ingredients
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1 delicata squash, seeded and sliced into thin half-moons (skin on)
olive oil
Hot Mother Truffler seasoning
salt & black pepper
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2 handfuls haricots verts or string beans, ends trimmed and blanched in salted water
- 3 radishes, mandolin-thin
leaves from ~8 dinosaur kale stalks, finely sliced into ribbons
½ fennel bulb, very thinly sliced
½ small head radicchio, quartered and leaves torn
16 castelvetrano olives, torn by hand
5 slices Ezekiel Cinnamon Raisin bread, torn into chunks
tossed with olive oil + Hot Mother Truffler, then roasted until crisp
1 lb butter lettuce, torn
pickled onions (to taste)
2 cans tuna, drained (your pantry tuna of choice — you used this instead of yellowtail)
crumbled goat cheese
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Wasabae dressing (to taste)
- Extra Hot Mother Truffler
black pepper
Directions
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Preheat oven to 425°F.
- Toss delicata slices with olive oil, Hot Mother Truffler, salt, and pepper.
- Roast 20–25 minutes, flipping halfway, until caramelized and tender.
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On a lined tray, toss the torn Ezekiel cinnamon raisin bread with olive oil and Hot Mother Truffler.
Roast 5–8 minutes until crisp and golden.
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Blanch the string beans until crisp-tender.
- Mandolin the radishes.
Slice the kale into thin ribbons.
Shave the fennel.
Tear the radicchio.
Tear the olives.
Drain and lightly flake the tuna.
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In a large bowl, combine: Butter lettuce, radicchio, roasted squash, blanched beans, croutons, radish, kale, fennel, olives, pickled onions, and the tuna.
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Drizzle generously with Wasabae, add more Hot Mother Truffler, crack black pepper, and toss well.
Finish with crumbled goat cheese.
