Autumn Vegetable Salad With Frico Recipe

Name: Autumn Vegetable Salad With Frico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb butternut squash, peeled and cut into 1/2 inch cubes; 4 fresh sage leaves, finely chopped; ½ cup extra virgin olive oil; ¼ cup jerusalem artichoke, scrubbed and sliced into 1/8 inch disks; 2 parsnips, scrubbed and sliced into 1/4 inch disks; 1 teaspoon ground cumin; 1 leek, white part only, cut into 3 inch julienne; 12 celery root, peeled and cut into julienne; ½ cup kohlrabi, sliced; 14 lb mizuna or 14 lb watercress or 14 lb frisee; 2 tablespoons sherry wine vinegar; kosher salt; fresh ground black pepper, to taste; 2 tablespoons pumpkin seed oil

Servings: persons

12 lb butternut squash, peeled and cut into 1/2 inch cubes
4 fresh sage leaves, finely chopped
½ cup extra virgin olive oil
¼ cup jerusalem artichoke, scrubbed and sliced into 1/8 inch disks
2 parsnips, scrubbed and sliced into 1/4 inch disks
1 teaspoon ground cumin
1 leek, white part only, cut into 3 inch julienne
12 celery root, peeled and cut into julienne
½ cup kohlrabi, sliced
14 lb mizuna or 14 lb watercress or 14 lb frisee
2 tablespoons sherry wine vinegar
kosher salt
fresh ground black pepper, to taste
2 tablespoons pumpkin seed oil

1
Preheat the oven to 475 F
2
Place the butternut cubes and chopped sage on a cookie sheet, drizzle with 1 tablespoon of the olive oil and roast until light golden brown, 8 to 10 minutes.
3
Set aside in a large salad bowl to cool.
4
Place the Jerusalem artichokes on the same cookie sheet and toss with 1 tablespoon of the olive oil.
5
Roast in the oven for 6 to 7 minutes.
6
Remove and ser aside with the squash.
7
Place the parsnips and the mushrooms on the cookie sheet and toss with the cumin and more tablespoon of the olive oil.
8
Roast for 6 to 7 minutes, then set aside with the other vegetables.
9
Bring 6 cups of water to a boil and set up an ice bath near the stove.
10
Plunge the leeks into the boiling water and cook until tender 2 to 3 minutes.
11
Remove the leeks from the boiling water and submerge them in the ice bath until cool.
12
Remove the leeks from the ice bath, pat dry with paper towels and set aside.
13
Add the leeks, celery root and mizuna to the salad bowl.
14
Add the remaining olive oil, the sherry vinegar, salt and pepper and toss gently to coat well.
15
Divide the mixture evenly among four chilled dinner plates, mounding it like a haystack.
16
Gently place the fricco
17
For the Frico:
18
Place 3 tablespoons grated Montasio cheese in a mound on a silpat.
19
Place under the broiler until the cheese is melted and begins to brown.
20
Carefully remove the cheese with a spatula and shape as desired.

10142

kcal

Calories

1140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lb butternut squash, peeled and cut into 1/2 inch cubes, 4 fresh sage leaves, finely chopped, ½ cup extra virgin olive oil, ¼ cup jerusalem artichoke, scrubbed and sliced into 1/8 inch disks, and more.

Yes, Autumn Vegetable Salad With Frico falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Autumn Vegetable Salad With Frico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions