Quick-pickling butternut squash in cider vinegar, sugar and salt makes it really tangy and crunchy. Gabriel Rucker tosses it with greens and a creamy, garlicky sage dressing.
1 cup plus 2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt, plus more for seasoning
3 ounces butternut squash, peeled and cut into 1/4-inch dice (1/2 cup)
1 head of escarole (12 ounces), inner yellow and light green leaves only,
torn into bite-size pieces
How to Make It
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.
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.
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.
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