I’m not sure why my Food & Wine ran a recipe for Escarole with Pickled Butternut Squash back in July. Of course, I only had a chance to read the magazine this past September, but I made a mental note to make the salad once the produce became available. (For the record, I am current with my Ladies Home Journal subscription; how to pose my cat for optimal cuteness? Tell me more!) So when a butternut squash, so large it towered over my cat came in the CSA last week, I thought it was time to make the salad.
But I still had to find the escarole. I walked to the Copley’s Farmers’ Market during my lunch break last Friday and chatted about the recipe with every farmer there. “I’m not sure why the magazine printed this recipe in July,” I would say to each as I explained my search for escarole. The last farmer scoffed, “You’re not sure why they printed the recipe in July? Well, I’m not sure why they’d write a recipe with produce that doesn’t grow at the same time!” It turns out the escarole will come once the butternut squash have all been roasted and eaten.
Deterred but not defeated, I regrouped. I still desperately wanted to make this salad. And then it occurred to me, why not use the arugula that came in the CSA alongside the butternut squash? The peppery bite of the dark lettuce would be strong like the escarole. Although I was still a little concerned about how the creamy dressing would cling to the sharp leaves, I pressed onward.
Well, it turns out that arugula makes a great substitute. Apparently this recipe is from all-star chef Gabriel Rucker, featured in the magazine in 2007. Sounds like a reservation at his Portland, Oregon restaurant Le Pigeon is the toughest one in town to make, but not as hard it is to find escarole at a farmers’ market in October, since that is apparently impossible.
It’s a quick pickle for the squash, and I loved the crunch and twang against the creamy, herbal dressing. For the arugula, I soaked the quarter pound that came in the CSA in three rounds of cold water. I used a quarter pound because that’s what I had on hand. For the record, I think the dressing would spread well with a half-pound of arugula, so let’s call that two bunches. I also pickled a cup’s worth of squash, rather than the half-cup the original recipe called for. Just to have for munching.
Arugula with Pickled Butternut Squash
1 ¼ cups apple cider vinegar
2 Tablespoons sugar
1 Tablespoon kosher salt, plus more for seasoning
6 ounces butternut squash, peeled and cut into ¼-inch dice (1 cup)
3 Tablespoons mayonnaise
1 Tablespoon freshly grated Parmigiano-Reggiano cheese
6 large sage leaves
1 garlic clove
1 teaspoon freshly squeezed lemon juice (I just used a half a lemon)
1/3 cup canola oil
Freshly ground pepper
½ pound arugula
In a medium saucepan, combine 1 cup of the apple cider vinegar with the sugar, 1 tablespoon of kosher salt and ¼ cup of water and bring to boil. Add the diced squash and let cool to room temperature. Drain the squash (I did this once my dressing and lettuce was ready and let the squash pickle a little bit longer.)
Meanwhile, in a food processor, combine the mayonnaise with the cheese, sage, garlic, lemon juice and the remaining ¼ cup of vinegar. With the machine on, drizzle in the oil until the dressing is emulsified. Season with salt and pepper. q
In a large bowl, toss the arugula with the sage dressing. 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.