LGO Brussel Sprout Salad

If you live near Pasadena chances are you’ve dined at La Grande Orange.  The restaurant occupies the former Santa Fe train depot and is bustling as ever.  I met the girls last night for happy hour at the bar (no corkage fee!) and ordered the only dish I have ever ordered there – Brussel Sprout Salad.  I can’t help it, it’s perfection.  Somewhat healthy, filling and tasty!  We make it at home now using this recipe from LA Times

 

Brussels sprout salad with mustard vinaigrette

Total time: 40 minutes
Servings: 1

Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe’s and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.

Mustard vinaigrette

2 tablespoons honey

1 1/2 tablespoons Champagne vinegar, more as desired

1 tablespoon fresh lemon juice with pulp

1 1/2 teaspoons lemon zest

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

1 1/2 teaspoons minced garlic

3/4 cup light olive oil

Sea salt

Freshly ground black pepper

1. 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 salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Salad

1 pound Brussels sprouts
1 tablespoon dried cranberries
1 tablespoon dried blueberries
2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
3 tablespoons mustard vinaigrette
1 ounce Manchego cheese, shaved using a peeler

1. 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 large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.


2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.

3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.



Each serving: 572 calories; 13 grams protein; 36 grams carbohydrates; 8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.