Chicory Salad with Pickled Squash

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.

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.)

Step 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

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

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

Make dressing: Put vinegar, mustard, maple syrup, both oils, and salt and pepper in a pint jar and shake vigorously to emulsify.

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 131Calories from Fat 65

% Daily Value *
Total Fat 10g16%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 664mg28%
Total Carbohydrate 10g4%

Dietary Fiber 3.5g15%
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicory Salad with Pickled Squash