Brutus Salad Recipe
romaine, fuji apple, aged cheddar, candied pecans, avocado, herb vinaigrette
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Ingredients
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Salad
Herb Vinaigrette
Method
Salad
Prepare romaine
Trim and discard the root ends of the romaine hearts. Separate leaves, rinse under cold water, and spin or pat dry. Chop or tear into roughly 1" pieces to yield about 3 cups packed.
Cube cheddar
Cut the aged cheddar into small 1/2" cubes or shave into thin slices according to preference. You should have about 3 oz (roughly 1/2 cup cubes or shavings).
Prepare avocado
Halve the avocado, remove the pit, and score the flesh in a crosshatch pattern without cutting the skin. Scoop out the pieces with a spoon and slice or leave as chunks. Toss gently with a little vinaigrette after dressing to prevent browning.
Assemble salad
In a large bowl, combine the chopped romaine, apple slices, cheddar pieces, and candied pecans. Add the avocado last. Pour 3–4 tablespoons of the herb vinaigrette over the salad and gently toss to coat evenly. Adjust dressing to taste. Divide among 2–3 plates (see servings) and finish with an additional sprinkle of candied pecans and a small drizzle of vinaigrette.
Herb Vinaigrette
Whisk dressing: In a small bowl or jar, combine the apple cider vinegar, fresh lemon juice, Dijon mustard, and honey. Add the minced garlic, chopped parsley, minced chives, and thyme leaves. While whisking continuously, slowly stream in the extra-virgin olive oil until the dressing emulsifies. Season with salt and black pepper and taste. Adjust acidity by adding more honey for sweetness or more vinegar/lemon for brightness.
Rest and emulsify: Let the vinaigrette sit for 5–10 minutes at room temperature to allow the herbs to infuse. If storing, refrigerate in a sealed container for up to 3 days and re-whisk before using.
Dress salad: Use 3–4 tablespoons of vinaigrette for the assembled salad; reserve extra to serve on the side.