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.
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Credit:
Thomas J. Story
Recipe Summary
Ingredients
Directions
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.
Source
Tournant, Portland, OR
Nutrition Facts
Per Serving:
131 calories; calories from fat 65%; protein 1.9g; fat 10g; saturated fat 1g; carbohydrates 10g; fiber 3.5g; sodium 664mg.