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Catalan Brussels Salad

Name: Catalan Brussels Salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 2.5 Cup baby spinach leaves, rinsed and dried; 1.5 Cup brussels sprouts leaves, blanched, cooled, and dried; 2 ounce pomegranate seeds; 2 ounce golden raisins, rehydrated in lemon water; 2 ounce granny smith apple; 2 ounce toasted pine nuts; salt; 1 ounce fresh lemon juice; 1 ounce red wine vinegar; 0.38 teaspoon With; 2.5 ounce Extra Virgin Olive Oil; 25 ounce grapeseed gil; ground chile de arbol

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This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious!

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The recipe can be found in this article

Discover How to Cook Brussel Sprouts to Perfection

Ingredients

number of servings

2¹⁄₂ Cup baby spinach leaves, rinsed and dried Added to
1¹⁄₂ Cup brussels sprouts leaves, blanched, cooled, and dried Added to
2 ounce pomegranate seeds Added to
2 ounce golden raisins, rehydrated in lemon water Added to
2 ounce granny smith apple Added to
2 ounce toasted pine nuts Added to
salt Added to
1 ounce fresh lemon juice Added to
1 ounce red wine vinegar Added to
0.375 teaspoon With Added to
2¹⁄₂ ounce Extra Virgin Olive Oil Added to
25 ounce grapeseed gil Added to
ground chile de arbol Added to

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Directions

10 min.

1. Step

Combine spinach, brussels, and half of the pomegranate seeds, raisins, apples in a bowl. Toss with dressing and season with salt.

2. Step

Plate and garnish with remaining pomegranate seeds, raisins, apples and pine nuts.

3. Step

To make the dressing, combine all ingredients in a blender, pulse and pour over salad.

22 July 2022

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