Thomas J. Story

YieldsServes 10 to 12Cook Time50 minsChill Time1 dayTotal Time1 day 50 mins
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.

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.

Chicory Salad with Pickled Squash