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Tuesday, April 6, 2010

Recipe: La Grande Orange Café's Brussels Sprout Salad with Mustard Vinaigrette








Recipe: La Grande Orange Café's Brussels Sprout Salad with Mustard Vinaigrette

by Victoria Challancin

Flavors of the Sun International Cooking School
San Miguel de Allende,
Mexico

When the LA Times posted this recipe based on a reader's request from La Grande Orange Café in the historic Santa Fe Train depot in Pasadena, I knew I had to try it. I expected to like it, of course.  Dried blueberries, dried cranberries, whole almonds, shaved Manchego cheese, tossed with a slightly sweet, but tangy mustard vinaigrette...what's not to like?  But I didn't expect to be blown away by the flavors.  Nor did my Mexican students, who were clearly skeptical before they tasted it.  This is definitely my favorite salad I have prepared in years--and I've prepared many.  If you haven't yet made a Brussels sprout salad, this is the one to try!


Brussels Sprout Salad with Mustard Vinaigrette

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

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

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.

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

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

Posted by Victoria Challancin at 1:53 PM
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Labels: Brussels Sprout Salad with Mustard Vinaigrette, Cooking Class Photos, La Grande Orange Café, recipe

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Flavors of the Sun

Food for Thought: Musings from a cooking teacher living in Mexico on her lifetime affair with history, culture, travel, and food.


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San Miguel de Allende, Guanajuato, Mexico
Welcome to my site: I am an American who has lived abroad for the last 37 years. For the last twenty five years, I have lived in San Miguel de Allende, Mexico, where I own Flavors of the Sun International Cooking School. The other twelve years were spent living in the Middle East and Europe or simply on the road traveling internationally. I also lead small groups each year to Morocco, Paris, and Istanbul, with new destinations planned. While food is never far from my heart, these are not culinary trips. Rather, they are specialized and customized journeys designed to help the traveler extract as much as possible from the cultures, countries, and cities we visit. This blog has basically grown out of my love for food, travel, and requests from clients and friends to share information, tips, and recipes. Contact me at flavorsofthesun@gmail.com for more information regarding cooking classes or trips.
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