Chicory Salad with Pickled Squash
Thomas J. Story
Chefs Jaret Foster and Mona Johnson, of Tournant catering in Portland, Oregon, created this bright, tart salad as a counterpoint to a rich Thanksgiving dinner. Whole parsley leaves are tossed with mixed chicories, slices of pickled winter squash, and an apple cider vinaigrette for nice palate-cleansing acidity.
How to Make It
Step 1
1
Make pickled squash: Using a handheld slicer such as a mandoline, slice squash paper-thin. Pack squash slices into a 1-qt. jar or heatproof container.
Step 2
2
In a small saucepan, combine remaining pickled squash ingredients with 1/2 cup water and bring to a boil, stirring to dissolve sugar and salt.
Step 3
3
Pour hot brine over squash. Cool to room temperature, then cover and chill for at least 24 hours and up to a month before serving.
Step 4
4
Make dressing: Put vinegar, mustard, maple syrup, both oils, and salt and pepper in a pint jar and shake vigorously to emulsify.
Step 5
5
Separate chicories into leaves and tear any very large ones in half; leave smaller ones whole. Rinse, dry, and put in a very large bowl. Add parsley leaves.
Step 6
6
Just before serving, add 1 cup pickled squash. Toss salad lightly with salt and pepper, then drizzle in vinaigrette, starting with about 1/2 cup. Toss salad to thoroughly coat each leaf, then add more vinaigrette to taste if needed.
Ingredients
PICKLED SQUASH
2 cups peeled winter squash (such as butternut or black futsu; about 3/4 lb. total)
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 dried arbol chile, crumbled
SALAD
1/4 cup apple cider vinegar
4 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons maple syrup
1/4 cup hazelnut oil
1/4 cup neutral oil such as avocado or grapeseed
3/4 teaspoon kosher or flake salt
1/4 teaspoon freshly ground pepper
6 qts. mixed chicories (such as treviso, radicchio, castelfranco, Belgian endive, and escarole hearts)
1 bunch flat-leaf parsley leaves, washed and dried (1 qt.)
Directions
Step 1
1
Make pickled squash: Using a handheld slicer such as a mandoline, slice squash paper-thin. Pack squash slices into a 1-qt. jar or heatproof container.
Step 2
2
In a small saucepan, combine remaining pickled squash ingredients with 1/2 cup water and bring to a boil, stirring to dissolve sugar and salt.
Step 3
3
Pour hot brine over squash. Cool to room temperature, then cover and chill for at least 24 hours and up to a month before serving.
Step 4
4
Make dressing: Put vinegar, mustard, maple syrup, both oils, and salt and pepper in a pint jar and shake vigorously to emulsify.
Step 5
5
Separate chicories into leaves and tear any very large ones in half; leave smaller ones whole. Rinse, dry, and put in a very large bowl. Add parsley leaves.
Step 6
6
Just before serving, add 1 cup pickled squash. Toss salad lightly with salt and pepper, then drizzle in vinaigrette, starting with about 1/2 cup. Toss salad to thoroughly coat each leaf, then add more vinaigrette to taste if needed.
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