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Parve
Medium
4 Servings
Allergens 
No Allergens specified
24 Hours
Diets
Learn how to prepare this delicious salad layered with the sophisticated flavors of pickled grapes, a medley of squashes, sunchokes, and sweet plums. Watch the accompanying video.
1 tablespoon agave
2 tablespoons Haddar Dijon Mustard
1 cup oil
pinch of pepper
1/4 cup Tonnelli Red Wine Vinegar
pinch of salt
3 shallots
8 ounces sunchokes, sliced thin using a mandolin
1 butternut squash, peeled and cut into cubes
5 cloves garlic
3 cups grapes
1 kabocha squash, peeled and cut into 1-inch wedges
2 cups vegetable oil
pattypan squashes
6 plums, cut into wedges
red wine pickling brine (recipe follows)
baby zucchinis
3 tablespoons Haddar Kosher Salt
6 tablespoons granulated sugar
2 cups water
2 cloves
6 allspice berries
1 bay leaf
1 quart ice
1 quart of desired vegetables or fruit (sliced no bigger than a quarter or diced no bigger than a grape)
mason jar with airtight lid
Bring the red wine vinegar, kosher salt, granulated sugar, cinnamon, cloves, allspice, bay leaf and water to boil.
Take off the heat and add the ice to cool and dilute the brine.
Fill the mason jar three-fourths full with vegetables or fruit. Pour brine liquid over top, enough to fully submerge the vegetables and fruit.
Seal the jar and place it in the refrigerator for 24 hours.
Submerge the grapes in red wine pickling brine and refrigerate for 24 hours.
Blend the garlic with the vegetable oil until cloudy. Set aside.
Roast the butternut and kabocha squash with salt, pepper and half the garlic oil at 400 degrees for 12 – 15 minutes.
Toss the pattypan squash and baby zucchinis with the rest of the garlic oil and roast at 400 degrees for eight to 10 minutes.
Fry the sunchoke chips in 300-degree oil for three to four minutes. Salt and drain on a paper towel.
Roast three foil-wrapped shallots at 400 degrees for 12 minutes.
Cool shallots, then chop and combine with dijon mustard, agave, red wine vinegar, salt, pepper and olive oil.
Blend with immersion blender until emulsified
Plate the squash, zucchinis, plums and grapes. Top with the sunchoke chips. Dress with the vinaigrette and garnish with fresh herbs.
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Gabe’s salad What is red wine pickling brine ? No ingredients listed
good call, Ronit! we’ve added Gabe’s exact pickling recipe to this page so you can use it if you wish! hope you enjoy.