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,
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
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
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.
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.