Kale, Crumbled Cauliflower, Pufffed Rice, Currants and Aleppo Pepper and Sumac

Sqirl’s Famous Vegan “Kabbouleh” Salad

NOTES

This salad can be eaten by the boat load. It is a play on “Tabbouleh,” but it actually much lighter in flavor and more of a main coarse salad than Tabbouleh (which I consider a side salad).  Aleppo Pepper (pictured above) is all the rage right now, and although it is a specialty pantry item for this dish, once you have it, you will use it in everything. 

For something healthier, you can easily use Puffed Rice cereal (less crunchy), or buy the Indian version, called Murmura, used for the dish Bhelpuri. You can get this at any Indian grocery, or online.

INSTRUCTIONS

To make the Crispy Rice, spread cooked brown rice out in a thin layer on a baking sheet. Let it dry on the counter for 6 hours.

In a large sauté pan, heat 2” of GMO free Canola oil until bubbling. Fry the brown rice until golden brown. Remove with a slotted spoon and place on a few layers of paper towel to absorb excess oil.

Combine 2 cups of red wine vinegar with a pinch of sugar and salt to taste, thyme and a smashed garlic clove. Add 1 cup of currants. Bring up to boil and let sit until currants are plump. When cool, strain off liquid and save for dressing.

In a separate dish, add 2 tbs of the vinegar from the currants, olive oil, salt and pepper, whisk to combine completely.

Take a quarter of raw cauliflower and place, roughly chopped, into the Cuisinart and pulse until finely chopped.

Take a head of curly green kale (washed and dried), and remove the ribs. Place the Kale leaves in a Cuisinart and pulse until crossly chopped.

Chop 1 scallion finely, including the green top. Chop 1 Persian cucumber into 1/4” triangles.

Pick pomegranate seeds from fruit and add to bowl.

Mix all ingredients together, add dressing, and adjust seasoning. Adding any additional components that you may desire.

RECIPE

DIFFICULTY

HARD

  •  
  •  
  •  
  •  
  •  
SERVES

4

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
PREP TIME

35 MINS

Salad

  • cup 
    chopped curly kale
  • 1/4  
    cup 
    cauliflower
  • 1/2 
    cup 
    cooked brown rice
  • 1-2  
    cups  
    canola oil
  • Tbs 
    scallion
  • 1/2 
     
    pomegranate, seeded
  • 1/4 
    cup 
    Persian cucumber
  • tbs 
    sumac
  • tsp 
    aleppo pepper
  • pinch 
    salt

Dressing

  • cups  
    red wine vinegar
  • pinch 
    sugar
  • 1  
    pinch  
    salt
  •  
    garlic clove
  •  
    sprig thyme
  • cup 
    dried currants
  • 1/4  
    cup  
    olive oil

INSTRUCTIONS

To make the Crispy Rice, spread cooked brown rice out in a thin layer on a baking sheet. Let it dry on the counter for 6 hours.

In a large sauté pan, heat 2” of GMO free Canola oil until bubbling. Fry the brown rice until golden brown. Remove with a slotted spoon and place on a few layers of paper towel to absorb excess oil.

Combine 2 cups of red wine vinegar with a pinch of sugar and salt to taste, thyme and a smashed garlic clove. Add 1 cup of currants. Bring up to boil and let sit until currants are plump. When cool, strain off liquid and save for dressing.

In a separate dish, add 2 tbs of the vinegar from the currants, olive oil, salt and pepper, whisk to combine completely.

Take a quarter of raw cauliflower and place, roughly chopped, into the Cuisinart and pulse until finely chopped.

Take a head of curly green kale (washed and dried), and remove the ribs. Place the Kale leaves in a Cuisinart and pulse until crossly chopped.

Chop 1 scallion finely, including the green top. Chop 1 Persian cucumber into 1/4” triangles.

Pick pomegranate seeds from fruit and add to bowl.

Mix all ingredients together, add dressing, and adjust seasoning. Adding any additional components that you may desire.

If you live in L.A., and you have not been eating under a rock for the past few years, then you have heard of Sqirl, Jessica Koslow’s breakfast/lunch/brunch spot in the former no-man’s land of Virgil Village. What started out as a passion for Jam-making (which you can still purchase at the restaurant or online), evolved into a truly unique experience – from the savory, all the way to the sweet.  Their jams are made from inventive combinations of locally sourced ingredients; think Blackberry/Lemon Verbena and Wild Blueberry/Tarragon.

This is no average brunch menu either. In general, I avoid eating “brunch” in restaurants — not for the sake of being contrary, but because it is the easiest, healthiest and most cost effective meal to make at home.  I make an exception for Sqirl’s Kokuho Rose Brown Rice Bowl with Sorrel Pesto, Preserved Meyer Lemon, Lacto Fermented Hot Sauce, Black Radish, French Sheep Feta and Poached Egg. I definitely cannot/will not make that at home. Top that off with one of their massive chocolate chip cookies, and I think you can call it a day.

Jessica in Her Own Words

JuliaWhere did the name “Sqirl” come from?

Jessica: “Squirreling things away” is an old-timey preserving term. Sqirl began as just a preserve company; the name was derived from the phrase, “a girl who squirreled!”

JuliaWhat is the philosophy behind your menu? You have really healthy salads and entrées, but you also offer some of the best looking baked goods in town.

JessicaI am a pastry chef (formerly of Bacchanalia in Atlanta, GA ) and I have a fantastic sweet tooth. But, the food I cook highlights vegetables, with proteins in the supporting role. 
I wanted to build a restaurant that served the kind of food I would crave on any day of the week. It had to be made from ingredients I’d serve in my own home.  It’s a huge commitment to build a restaurant’s pantry with honest ingredients. This is the core here at Sqirl. I wouldn’t have it any other way

Julia: I had an Almond Milk cappuccino at Sqirl the last time I was there, and I have not been able to get it out of my head since. What is your secret?

JessicaAhhh Sqirl’s secret weapon! We make the almond milk in-house, using BLANCHED almonds. We soak them in hot, filtered water for 2 hours. The heat allows the Blanched Almonds to release the maximum amount of its oils and flavor.

JuliaWould you ever use one of your jams in a salad dressing? I might have to try that… 

JessicaI HAVE! I have a Santa Rosa Plum and Flowering Thyme Jam that is subtly sweet. Akin to the common grape/blue cheese/walnut trio, I substitute the grapes for a Santa Rosa Plum & Thyme dressing. Drizzle that on top of  pea tendrils and mustard frills. It’s excellent.

Julia: I read somewhere that you were a producer on American Idol before you started Sqirl. Was there any aspect of that experience that has been relevant in your current pursuits?

JessicaAbsolutely! I think all my work experience has offered valuable lessons that I used later. In this case, I produced interactive work for American Idol. The restaurant was just another form of production — I had to be malleable (playing 20 different roles, running food, cooking or washing dishes, if need be), whatever it took to get the job done. Additionally, It was important to define the customers’ needs alongside my own, and to build a space that with a strong identity.

Julia: If there was one salad that you would vote for in a national television competition, à la American Idol, what would it be? Something mainstream, but with star power?

JessicaMy Final Answer — The Wedge Salad!