The Brutus Salad

The Brutus Salad

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
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.
Step 3
Add pecans to a skillet. Drizzle in 2 teaspoons oil; cook and stir over medium heat until pecans smell toasty and darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.
Step 4
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.

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
  • 2 ounces extra sharp aged Cheddar cheese
  • 0.25 cup vegetable oil
  • 0.25 teaspoon Worcestershire sauce
  • 0.25 cup seasoned rice vinegar
  • 0.75 cup pecan halves
  • 0.25 cup real French Dijon mustard

Categories

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