Chicory Salad With Pickled Squash

1. 1

   Make pickled squash: Using a handheld slicer such as a mandoline, slice squash paper-thin. Pack squash slices into a 1-qt. jar or heatproof container.

2. 2

   In a small saucepan, combine remaining pickled squash ingredients with 1/2 cup water and bring to a boil, stirring to dissolve sugar and salt.

3. 3

   Pour hot brine over squash. Cool to room temperature, then cover and chill for at least 24 hours and up to a month before serving.

4. 4

   Make dressing: Put vinegar, mustard, maple syrup, both oils, and salt and pepper in a pint jar and shake vigorously to emulsify.

5. 5

   Separate chicories into leaves and tear any very large ones in half; leave smaller ones whole. Rinse, dry, and put in a very large bowl. Add parsley leaves.

6. 6

   Just before serving, add 1 cup pickled squash. Toss salad lightly with salt and pepper, then drizzle in vinaigrette, starting with about 1/2 cup. Toss salad to thoroughly coat each leaf, then add more vinaigrette to taste if needed.

7. 7

   Make ahead: Pickled squash, up to a month, chilled. Dressing, up to 2 weeks, chilled. Salad, up to 1 day through Step 5, chilled and covered with damp paper towels.

8. 8

   Note: Gluten free, depending on mustard ingredients.

* Per serving · 4 servings · Values may vary.