The Brutus Salad

Chef John's Brutus salad, featuring crisp romaine lettuce, apples, Cheddar, herbs, and toasted pecans, tossed in a Dijon vinaigrette, tastes amazing.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 404 Calories

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

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

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.

Step 4

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.