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Catalan Brussels Salad
This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious!
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Ingredients
number of servings
1
- 21⁄2 Cup baby spinach leaves, rinsed and dried
- 11⁄2 Cup brussels sprouts leaves, blanched, cooled, and dried
- 2 ounce pomegranate seeds
- 2 ounce golden raisins, rehydrated in lemon water
- 2 ounce granny smith apple
- 2 ounce toasted pine nuts
- salt
- 1 ounce fresh lemon juice
- 1 ounce red wine vinegar
- 21⁄2 ounce Extra Virgin Olive Oil
- 25 ounce grapeseed gil
- ground chile de arbol
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Directions
10 min.
1. Step
Combine spinach, brussels, and half of the pomegranate seeds, raisins, apples in a bowl. Toss with dressing and season with salt.
2. Step
Plate and garnish with remaining pomegranate seeds, raisins, apples and pine nuts.
3. Step
To make the dressing, combine all ingredients in a blender, pulse and pour over salad.
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