Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8
© Chris Court

How to Make It

Step 1    

In a medium saucepan, combine 1 cup of the apple cider vinegar with the sugar, 1 tablespoon of kosher salt and 1/4 cup of water and bring to a boil. Add the diced squash and let cool to room temperature. Drain the squash.

Step 2    

Meanwhile, in a food processor, combine the egg yolk with the cheese, sage, garlic, lemon juice and the remaining 2 tablespoons of vinegar. With the machine on, drizzle in the oil until the dressing is emulsified. Season with salt and pepper.

Step 3    

In a large bowl, toss the escarole with the sage dressing and season with salt. Arrange the greens on plates, top with the pickled squash and serve.

You May Like