The Brutus Salad
Ingredients
- ¼ cup Dijon mustard
- ¼ cup seasoned rice vinegar
- ¼ cup vegetable oil
- ¼ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper, or to taste
- freshly ground black pepper
- ¾ cup pecan halves
- 2 teaspoons vegetable oil
- 1 teaspoon white sugar
- 1 pinch kosher salt, or to taste
- 4 hearts of romaine, cut or torn into bite-sized pieces
- 1 apple, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh tarragon
- 2 ounces extra-sharp aged Cheddar cheese
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Instructions
- Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
- Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.
- Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette.
- Garnish with a few toasted pecans and some grated Cheddar cheese.
Source
Original recipe: View Original