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Autumn Vegetable Salad With Frico


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Ingredients for 4 servings

½ pound butternut squash, peeled and cut into ½ inch cubes

4 fresh sage leaves, finely chopped

½ cup extra virgin olive oil

¼ cup jerusalem artichokes, scrubbed and sliced into 1/8 inch disks

2 parsnips, scrubbed and sliced into ¼ inch disks

1 teaspoon ground cumin

1 leek, white part only, cut into 3 inch julienne

½ celery root, peeled and cut into julienne

½ cup sliced kohlrabi

¼ pound mizuna, watercress or frisée

2 tablespoons sherry vinegar

Kosher salt and freshly ground black pepper, to taste2 tablespoons pumpkinseed oil

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