Thomas J. Story
Cook Time
50 Mins
Chill Time
24 Hours
Yield
Serves 10 to 12

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

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.

Chef's Notes

Make ahead: Pickled squash, up to a month, chilled. Dressing, up to 2 weeks, chilled. Salad, up to 1 day through Step 5, chilled and covered with damp paper towels.

Note: Gluten free, depending on mustard ingredients.

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