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Honeycrisp Brussels Salad

VegetarianGastro-PubFruit

Time: 35 minutes

Yield: 4 servings

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About

Honeycrisp Brussels Salad couldn't be more different from your typical cold salad... and thank goodness for that! The Brussel sprouts are seared to golden-brown crispiness and served with a doubly tangy citrus vinaigrette! Then for a cool refreshment, there are apples and lettuce, some almonds to add a crunch, and Asiago cheese for smoky goodness! Let's see a Caesar salad try and do what Honeycrisp Brussels Salad can do effortlessly!

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Ingredients

  • For the vinaigrette:
  • 1/3 cup fresh orange juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • For the salad:
  • 1/2 cup canola oil
  • 1 pound small Brussels sprouts, trimmed and halved (quartered if large)
  • kosher salt, to taste
  • 1 (10-ounce) container mixed baby lettuces
  • 1 Honeycrisp apple, quartered and thinly sliced
  • 1/3 cup almonds, sliced or slivered, toasted
  • 3 ounces Asiago cheese, shaved
  • 1 tablespoon fresh chives, chopped

Directions

Step 1 -In a blender, add the orange juice, the vinegar, the lemon juice, the maple syrup, and the mustard and blend until well-combined, about 10-15 seconds.

Step 2 -With the blender running, gradually stream in the olive oil until emulsified, about 45-60 seconds.

Step 3 -Season the vinaigrette with the salt and the pepper.

Step 4 -Line a plate with paper towels.

Step 5 -In a large cast-iron skillet over medium-high heat, add the canola oil until it is very hot but not smoking.

Step 6 -Carefully add the sprouts, cut-side down, to the hot oil and cook undisturbed until they are crisp-tender and golden-brown, about 3-4 minutes.

Step 7 -Using a slotted spoon, transfer the sprouts to the prepared plate to drain.

Step 8 -Season the sprouts with the salt.

Step 9 -In a serving bowl, add the Brussels sprouts, the mixed lettuce, the apples, and 1/4 cup of the vinaigrette and toss to combine.

Step 10 -Top the salad with the almonds, the cheese, and the chives.

Step 11 -Serve immediately with the remaining dressing on the side.

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