1 small Black Futsu squash, ripe (or substitute Musque de Provence or Butternut)
2-3 small heads of Treviso, washed
1 “grateable” chunk of Pecorino to yield about 2/3 cup grated
High-quality sea salt such as Jacobsen or Maldon
Fresh black pepper
For the Citronette
1/3 cup fresh squeezed lemon juice
1/3-1/2 cup good quality extra virgin olive oil
1 shallot, very gently and finely diced
1 clove garlic
4 anchovy fillets, preferably Recca brand, packed in olive oil (for a vegetarian version of this dressing, sub ½ head roasted garlic for anchovy)
Salt to taste
Prepare the citronette – Combine the minced shallot and lemon juice in a bowl, season very lightly with salt and set aside. Finely chop the anchovy and garlic until a paste forms, combine with lemon/shallot mixture. Gently whisk in olive oil until just combined. This can be prepared up to a week ahead.
Prepare the squash – Cut the squash in half lengthwise, scoop both halves. Tightly wrap and refrigerate one half for another use or tomorrow’s salad. Cut the remaining half into two or three wedges and peel away all skin from their exterior. Very carefully, slice the wedges very thinly (think the thickness of 4-5 sheets of notebook paper stacked). Season with salt very lightly in a bowl and set aside.
Compose the salad – Cut the Treviso into thin strips and toss gently in a large bowl to separate. Gently “squeeze” the sliced squash to remove any excess moisture then add to the Treviso bowl, mix gently and season lightly with salt and pepper. Liberally dress with the anchovy citronette and transfer to a serving dish. Grate Pecorino over the top, avoiding shyness, and finish with more cracked pepper. Serve.