Escarole with Pickled Butternut Squash
- TOTAL TIME: 45 MIN
- SERVINGS: 8
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 large egg yolk or 3 tablespoons mayonnaise
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 6 large sage leaves
- 1 garlic clove
- 1 teaspoon freshly squeezed lemon juice
- 1/3 cup canola oil
- Freshly ground pepper
- 1 head of escarole (12 ounces), inner yellow and light green leaves only, torn into bite-size pieces
- 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.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.