Winter's Crunch: Belle Clementine's Brussels Sprouts and Apple Salad with Caraway Vinaigrette

Belle Clementine Brussels.JPG
David Sanford
Brussels Sprouts and Apple Salad with Caraway Vinaigrette
Yesterday, chef and owner of Belle Clementine David Sanford discussed the anatomy of a meal, and how his Nana Belle inspired the space where his communal menu series will take place. Today, he shares a hearty Brussels Sprouts and Apple salad, a wintertime starter reflective of Sanford's seasonal dining philosophy. Currently, Belle Clementine diners are enjoying locally sourced Brussels sprouts from Nash's Organic Produce, Ambrosia apples from Tonnemakers and Newton Pippins from Booth Canyon Orchard in this oddly refreshing winter salad. "For many, winter is the season of cooked vegetables, but I find myself craving crisp and fresh flavors and textures", said Sanford. "Our shaved Brussels sprouts and apple salad with caraway vinaigrette wonderfully perks up a winter meal, and prepares your palate to dive into a hearty main course."

Belle Clementine's Brussels Sprouts and Apple Salad with Caraway Vinaigrette

Serves 6 people

3 lbs of Brussels Sprouts

1-2 medium size apples, skin on for flavors and color. Select a semi-sweet and crisp variety for crunch.

Caraway Vinaigrette

1 tbsp caraway seeds

3 tbsps of Ballard Honey

½ cup lemon juice

1 ½ cups extra virgin olive oil

1 tsp kosher salt to taste

Fill a mixing bowl or other container with cool water and squeeze the juice from half a lemon into it. Remove the cores from the apples and chop into a small dice (little cubes). Add them to the lemon water bath to keep the apples crisp and from oxidizing and turning brown, while you finish the rest of your salad preparations.

If they're looking a little ragged, remove the outer few leaves of the Brussels sprouts.

Use the shredding disc of your Cuisinart, a mandolin, or simply a sharp knife to finely shred the Brussels sprouts into ribbons. Place the ribbons in a large bowl and sprinkle with a pinch of kosher salt. Prepare the salad dressing as below. Add the dressing to the Brussels a little at a time, and toss with tongs to evenly coat the salad. Let the salad sit for a few minutes before serving to absorb the vinaigrette; then transfer to a platter and serve.

Toast the caraway seeds in a dry sauté pan over medium-low heat, stirring continuously to avoid scorching, until just fragrant. Remove from the hot pan into a ramekin, or other small dish is just fine, and set aside to cool.

In a mixing bowl, whisk together the Ballard honey and lemon juice until the honey dissolves a bit. While whisking, slowly drizzle in the olive oil. Whisk in the toasted caraway seeds.

 
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