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Ingredients
US|METRIC
4 SERVINGS
- 1 cup pickling liquid (Vegetable)
- 3 hubbard squash (thin ribbons, skin on, cut on a mandoline)
- 1 kabocha squash (cut into large wedges)
- salt
- freshly ground black pepper
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 tsp. honey
- 1 clove garlic (grated)
- 1 bunch Tuscan kale (stems removed)
- 1 delicata squash (halved and cut into half-moons, then blanched in salted water for 30 seconds)
- 1 watermelon radish (sliced paper-thin, plus greens)
- 3 slices Jamón serrano (prosciutto, or cured country ham)
- 1/4 cup pepitas (toasted, pumpkin seeds)
- 1 bunch fresh cilantro
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