As the temps rise, Executive Chef Michael McLaurin of Del Frisco’s Grille in Palm Beach offers his recipe to stay cool with this refreshing kale and Brussels sprout summer salad. (561-557-2552)
“We take raw Brussels sprouts and shave them very thin (1/8 of a inch, to be exact) with baby kale—which is a lot milder than mature kale, with a flavor profile similar to baby arugula (with less bite).
“Next, we add chopped marcona almonds, which are sometimes referred to as the ‘queen of almonds.’ They are sweeter and more buttery than your regular almond.
“Up next are the dry cranberries and orange segments. Toss on our house-made creole mustard aioli. Top it with a 60-day aged manchego cheese, which has a firm and compact consistency and a buttery texture.”
The full recipe is below. Enjoy!
You will need:
- ½ cup extra-virgin olive oil
- ¼ cup cider vinegar
- 2 tbsp. course-ground creole mustard
- 2 tbsp. fresh orange juice
- ½ tsp. kosher salt
- 4 oz. Brussels sprouts, leaves only
- 6 orange segments
- 1 oz. crushed marcona almonds
- 1 oz. dried cranberry
- ½ oz. shredded manchego cheese
Place olive oil, vinegar, creole mustard, orange juice and salt in small bowl; whisk to create creole vinaigrette. Let vinaigrette sit at room temperature for 1 hour prior to use. Combine Brussels sprouts leaves, almonds, cranberries and orange segments in stainless steel bowl; toss with 1 oz. of vinaigrette and coat ingredients, then transfer to chilled salad plate. Top with manchengo and serve.
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