- 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.
The pickled squash and garlicky sage dressing can be refrigerated for up to 2 days.