Thomas J. Story

AuthorJaret Foster and Mona Johnson

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.

7

Serves 10 to 12

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.

7

Serves 10 to 12

Chicory Salad with Pickled Squash