Crispy Brussel Sprout Salad
6 servings | 20 minutes
INGREDIENTS
For the Vinaigrette:
- 1⁄3 cup freshly squeezed orange juice
- 2 tbsp Signature Balsamic Vinegar
- 1 tbsp maple syrup
- 1 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 1⁄2 cup Arbequina olive oil
- Salt & pepper to taste
For the Salad
- 1⁄2 cup Vegetable oil (ideal to use here due to heat point)
- 1 lb small Brussel sprouts, trimmed and halved
- Kosher salt
- 8 to 10 oz mixed baby lettuce
- 1 tart-sweet apple, thinly sliced
- 1⁄3 cup toasted almonds, sliced
- 2 to 3 oz Asiago cheese, shaved
- 1 tbsp fresh chives, chopped
DIRECTIONS
- To make the vinaigrette: Add the orange juice, balsamic vinegar, maple syrup, lemon juice, and mustard to a blender, blend until well combined. With the blender running, slowly add the olive oil until the dressing is emulsified. Season with salt and pepper.
- To make the salad: In a large cast iron skillet over medium high heat, warm the oil until very hot but not smoking. Carefully add the sprouts to the pan, cut side down, and cook util crisp-tender and golden brown on the cut sides (about 4 mins). Using a slotted spoon, transfer to a paper towel to drain and cool. Sprinkle with salt while still warm.
- In a large serving bowl, toss together the lettuce, apple, and sprouts with about 1⁄4 of the vinaigrette. Top with the almonds, cheese, and chives.
- Serve immediately. Passing the remaining vinaigrette alongside.