After 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
- 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).
- Slice Brussels sprouts and mound on top of apple.
- Add dressing and lightly toss (I am very sparing with the dressing). Sprinkle more cheese on top if desired.
- 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
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