Chef John's Brutus salad is amazing, with crisp romaine lettuce, apples, Cheddar, fresh herbs, and toasted pecans, all tossed in a Dijon vinaigrette.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
404 Calories
Recipe Instructions
Step 1
Garnish with a few toasted pecans and some grated Cheddar cheese.
Step 2
Make the dressing: Whisk mustard, vinegar, oil, Worcestershire sauce, pepper, and cayenne together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
Step 3
Toast the pecans: Place pecans into a skillet over medium heat and drizzle with 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 remove from the heat. Transfer to a plate to cool.
Step 4
Make the salad: Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You may not need all of the dressing.
Ingredients
2 teaspoons vegetable oil
1 teaspoon white sugar
2 tablespoons chopped fresh tarragon
freshly ground black pepper
2 tablespoons chopped fresh dill
1 pinch cayenne pepper, or to taste
1 pinch salt, or to taste
1 apple, thinly sliced
4 hearts of romaine, cut or torn into bite-size pieces
