Dorrego House Salad Recipe

Shave Brussels Sprouts

Wash and trim the Brussels sprouts. Using a sharp knife or mandoline, very thinly shred the Brussels sprouts into ribbons until you have about 2 cups. Transfer to a large mixing bowl and toss immediately with 1/4 tsp of the kosher salt to soften slightly.

Prepare Cantaloupe

Cut the cantaloupe in half, remove seeds, and peel. Remove about 1 cup of cantaloupe and cut into 1/2-inch cubes. Reserve.

Crisp Prosciutto

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add prosciutto slices in a single layer and cook 1–2 minutes per side until they curl and become lacy and crisp. Transfer to a paper towel-lined plate to cool, then break into bite-sized pieces.

Fry Capers

In the same small skillet (or a separate small pan), add 1–2 tablespoons neutral oil and warm over medium-high. Add the capers (3 tbsp) and fry 30–60 seconds until they pop and become crisp. Remove with a slotted spoon to paper towel and season lightly with a pinch of salt. Let cool.

Crumble Goat Cheese

Crumble or shave 4 oz Spanish goat cheese into irregular small pieces so it will distribute through the salad.

Combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fresh lemon juice, and 1 tablespoon finely minced shallot in a small bowl or jar. Whisk to combine.

Slowly whisk in 6 tablespoons extra-virgin olive oil in a steady stream until emulsified. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add up to 1/2 tsp more honey or 1/2 tsp more lemon juice).

Add the 6 cups mixed field greens to the bowl with the shaved Brussels sprouts. Add the 1 cup cantaloupe cubes and broken crisp prosciutto pieces.

Drizzle about 3–4 tablespoons of the white balsamic vinaigrette over the salad (reserve extra for guests). Toss gently but thoroughly with tongs so the shaved Brussels and greens are evenly coated without bruising.

Scatter the crumbled Spanish goat cheese evenly over the top. Sprinkle the fried capers across the salad to add crunchy bursts of flavor.

Finish by crushing 1 teaspoon mixed peppercorns coarsely (using a mortar and pestle or the bottom of a heavy pan) and sprinkling over the salad. Taste and season with additional kosher salt if needed (start with a light pinch).

Divide into 4 plates or bowls and serve immediately so the fried capers and prosciutto remain crisp.