La Orange Grande Brussels Sprouts Salad

While living in Pasadena, CA (and every time we go back to visit), I had to go to La Orange Grande and have this salad. The other day, I began to think that maybe it could be found on-line and so it was. This salad is just the best. For those of you who think you don’t like Brussels sprouts, think again, people eat this without knowing they are eating Brussels Sprouts. The flavor is so mild and the cheese, cranberries and almonds just take it over the top. At the restaurant, they always ask if you want crumbled bacon on top…do they really need to ask?

Mustard Vinaigrette:

2 tables honey

1 1/2 tables Champagne vinegar

1 tables fresh lemon juice with pulp

1 1/2 teas lemon zest

1 1/2 teas whole grain mustard, more as desired

1 1/2 teas minced garlic

3/4 cup light olive oil

Sea Salt & pepper

Salad
1 pound Brussels sprouts

1 tables dried cranberries

1 tables dried blueberries

2 tables toasted whole almonds, preferably California or Spanish Marcona (which I get at Costco)

3 tables mustard vinaigrette

1 ounce Manchego cheese, shaved using a peeler

Make the dressing:

In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with the salt and pepper, and brighten the dressing as desired with a little extra mustard and vinegar. Chill well before using. This makes about 1 cup of dressing , which is more than needed for this salad recipe but stays great in fridge, covered for a week.

Salad

Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a bowl of ice water to stop the cooking of the leaves. Drain and dry well. You should have about 3 cups of leaves.

In a large bowl, toss the sprouts, cranberries, blueberries, almonds and just enough of the vinaigrette to lightly moisten

Mount the salad on a plate and top with the cheese shavings. Top with crumbled crisp fried bacon if desired.. I desire!

Serve immediately!

*Courtesy of the LA Times and La Grande Orange Cafe

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