The Brutus Salad Recipe

This vibrant salad combines fresh, crisp romaine with sweet apple slices, aromatic herbs, sharp aged Cheddar, and crunchy toasted pecans. A zesty Dijon vinaigrette ties everything together perfectly.

Ingredients

Vinaigrette:

• cup Dijon mustard
• cup seasoned rice vinegar
• cup vegetable oil
• teaspoon Worcestershire sauce
• Pinch of cayenne pepper, to taste
• Freshly ground black pepper, to taste

Toasted Pecans:

• cup pecan halves
• 2 teaspoons vegetable oil
• 1 teaspoon white sugar
• Pinch of kosher salt, to taste

Salad:

• 4 hearts of romaine, cut or torn into bite-sized pieces
• 1 apple, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 ounces extra-sharp aged Cheddar cheese

Directions

Step 1: Prepare the Vinaigrette

In a small bowl, whisk together Dijon mustard, rice vinegar, vegetable oil, Worcestershire sauce, cayenne, and freshly ground black pepper until smooth and fully blended, about 1 minute. Transfer the vinaigrette into a thats easy to pour.

Step 2: Toast the Pecans

Place pecans in a skillet over medium heat. Drizzle with 2 teaspoons of vegetable oil and cook, stirring frequently, until the nuts are fragrant and slightly darker, about 1-2 minutes. Sprinkle with sugar and salt, stir for another minute, then remove from heat and let them cool on a plate.

Step 3: Assemble the Salad

In a large bowl, combine the romaine, apple slices, dill, and tarragon. Add most of the toasted pecans, keeping some aside for garnish. Grate the Cheddar cheese over the top, reserving a small amount for finishing touches.

Step 4: Dress and Toss

Drizzle a portion of the vinaigrette over the salad and toss gently to coat. Taste and adjust seasoning with more salt or vinaigrette as needed. You may not need all of the vinaigrette.

Step 5: Garnish and Serve

Top the salad with the remaining toasted pecans and a sprinkle of grated Cheddar. Serve immediately for the freshest flavors.

Chef's Tip

For a bold and bright flavor, use authentic French Dijon mustard in the vinaigrette. Adjust the cayenne and vinegar to suit your taste.

Nutrition Information (per serving)

• Calories: 404
• Total Fat: 35g (45% DV)
• Saturated Fat: 6g (32% DV)
• Cholesterol: 15mg (5% DV)
• Sodium: 831mg (36% DV)
• Total Carbohydrate: 19g (7% DV)
• Dietary Fiber: 5g (17% DV)
• Total Sugars: 10g
• Protein: 7g (13% DV)
• Vitamin C: 25mg (28% DV)
• Calcium: 155mg (12% DV)
• Iron: 2mg (9% DV)
• Potassium: 376mg (8% DV)

*Percent Daily Values are based on a 2,000 calorie diet.