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. Slideshow: Pickled Vegetables 

Gabriel Rucker
July 2013

Gallery

Credit: © Chris Court

Recipe Summary

total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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

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