Brussels Sprout Salad

saladplateAfter eating this delicious salad at Bar Americain, I tried to recreate it here with delightful success.  The original salad called for goat cheese, but I had blue cheese on hand (it tastes good either way).

Your tools and ingredients

  •  The mandoline is VERY helpful for this recipe.  It cuts the Brussels sprouts and apple super thin. Obviously, you can make   this with just plain old knife skills, but I’m a fan of the mandoline.
  • My Blue Cheese Apple Cider Vinaigrette is kept in the handy-dandy Mason jar.
  • You know the rule about retrieving pomegranate seeds, right?  Slice in half, pare back white membranes, beat away (I use the flat end of a meat mallet), and, of course, be patient.
  • A few Brussels sprouts go along way when shredding them, use your own judgement on quantity.
  • A single apple, thinly sliced with yield several salads.
  • Cheese, goat, blue, or other

Directions

  1. Slice the apple and layer on the bottom of each bowl (this is the type of salad that is better platted in the kitchen– it will look impressive and everyone will receive the right ratio of ingredients).
  2. Slice Brussels sprouts and mound on top of apple.
  3. Add dressing and lightly toss (I am very sparing with the dressing).  Sprinkle more cheese on top if desired.
  4. Top with pomegranates and enjoy.

Here’s my finished product (I am not, however, an expert– or even particularly good novice– photographer.  I will have to work on my iPhone skills

Another Variation

If using goat cheese, substitute the pomegranates for roasted beets.  In this variation, use an apple cider vinaigrette rather than the blue cheese one.  Here’s one option for a cider vinaigrette, mix together:

  • 2 Tbsp apple juice or cider
  • 3 Tbsp cider vinegar
  • 5 Tbsp olive oil
  • 3/4 tsp salt
  • black pepper to taste (I like a lot)

 

Or use my new favorite dressing: Pomegranate-Apple Vinaigrette

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My Favorite Salad: Chicken, Blue Cheese Dressing

Salad recipes seem silly, I realize, because what is a salad, really, if not the tossing together of the items on hand, but this salad is one of my favorites.
Don’t be put off by the initial prep time; it’s worth it– I promise!

Ingredients for the Chicken

  • 1 1/2 Tbsp fish sauce
  • 1 Tbsp fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 tsp lime juice
  • 1 1/2 lbs boneless, skinless chicken breast

Directions for the Chicken

  1. Cut the chicken into 2 inch strips
  2. Mix all the other ingredients together and put in a zip-close plastic bag.
  3. Add the chicken, be sure to coat chicken in mixture.
  4. Squeeze out air and seal bag.
  5. Refrigerate for at least an hour.
  6. You have a few options when it comes to cooking the chicken.
    • Option 1: Put chicken on wooden skewers. Grill or broil for 3 -4 minutes per side.
    • Option 2: Lay out chicken on grill pan and broil for 3 – 4 minutes per side.

 

Ingredients for Blue Cheese Vinaigrette

  • 2 Tbsp blue cheese (soft, crumbly)
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  • Mix together and keep in an airtight container in the fridge.

Ingredients for the Salad (obviously, use your own judgment and what you have on hand)

  • Lettuce, chopped (I usually use romaine for this salad, but whatever your green of choice)
  • Cucumber, skin on, chopped small
  • Pears, chopped (canned will do if you don’t have fresh) or other fruit– strawberry, whatever is in season
  • Toasted nuts (pecans are my preference, but walnuts or almonds work well, too)
  • Dried cranberries (Craisins)
  • Chopped chicken