Recipe: Fall Vegetable Salad with Brown Butter Vinaigrette

Written by

This week on the market report Laura Avery interviews Jessica Koslow of Sqirl Cafe and Sqirl Preserves. Sqirl Cafe is now open for breakfast and lunch in the neighborhood known as Virgil Village (which for those who aren’t hip to hipster geography is Silver Lake – adjacent.)

Her Sous Chef, Ria Wilson developed this Fall vegetable salad featuring kabocha squash, romanesco and shaved sheep’s milk cheese. If the picture alone doesn’t entice you….the brown butter vinaigrette just might. Keep reading for her recipe…

Fall Vegetable Salad with Brown Butter Vinaigrette

Recipe by Sqirl Cafe Sous Chef Ria  Wilson

1 Med Kabocha squash

1 Med Head Romanesco

2 Cloves Garlic

6 Springs Thyme

1/4 C Brown Butter, melted but cooled

Salt & Pepper

1 Bunch Lambsquarter, picked & clean

1 Lemon

Fleur De Sel

Baserri Sheeps cheese (or substitute pecorino, or another Basque style cheese)

1)  Peel, seed & cut kabocha squash into 12 or 16 wedges. Cut romanesco into bite sized pieces.  In two separate bowls, toss kabocha with half of the garlic, thyme and brown butter and toss romanesco with other half. Season lightly with salt and pepper and bake at 375 until tender and golden brown about 15-20 mins. *Use separate pans for squash and romanesco. Remove and cool until warm.

2)  In large bowl, gently toss squash and romanesco. Fold in lambs quarter and season w/ lemon juice and fleur de sel.  Shave Baserri over the top.