Catalan Brussels Salad
An LA chef shares a quick, Spanish-inspired recipe for winter.
"This is a perfect option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples,” says chef Marcel Vigneron of Wolf and Beefsteak in Los Angeles. “They're in peak season right now, so it’s a really great salad that celebrates winter. The Brussels sprouts add texture and the pine nuts pack extra protein, which makes it absolutely delicious.”
1 ½ cups Brussels sprouts leaves, blanched, cooled, and dried
2 ounces Granny Smith apple, cut into 1/8-inch cubes
2 ½ cups baby spinach leaves, rinsed and dried
2 ounces golden raisins, rehydrated in lemon water
2 ounces pomegranate seeds
2 ounces Lemon vinaigrette (see recipe below)
2 ounces toasted pine nuts
For the Dressing: (yields 1 cup)
1 ounce fresh lemon juice
1 ounce red wine vinegar
3/8 teaspoon honey
2.5 ounces extra virgin olive oil
2.5 ounces grapeseed oil
Pinch of ground Chile de Arbol
Directions for the dressing:
Combine in a blender and pulse.
Directions for the salad:
1. Quickly blanch the Brussels sprouts (by dunking them in boiling water for 3-5 seconds) and sauté the apples.
2. Combine the Brussels sprouts, apples, spinach, 1 ounce of raisins, and 1 ounce of pomegranate seeds in a bowl. Toss with dressing and season with salt.
To Serve: Plate and garnish with remaining pomegranate seeds, raisins, apples, and pine nuts.