BRUSSEL SPROUT, GREEN APPLE & SWISS CHARD SALAD
Each month, our Great Performances menus feature seasonal ingredients.
It’s our way of celebrating the earth and bringing our special touch to every menu.
This recipe makes for a lovely autumn side dish or may also be served cold as a salad.
Serves 4
INGREDIENTS
PROCEDURE
12 oz Brussels sprouts, halved, blanched
2 oz + 3 oz grapeseed oil
6 oz + 8 oz Granny Smith apple, cut in ½” inch cubes
6 oz baby turnip, sliced in rounds
1 large leaf + ½ cup Swiss Chard, cut in fine julienne
1 oz pumpkin Seeds, toasted
1 shallot, minced
3 mint leaves
¼ cup + 1 oz lime juice
2 oz apple cider vinegar
¼ tsp ground fennel
Salt and pepper
Prepare the Green Apple Vinaigrette.
In a blender, process 8 oz cubed Granny Smith, ½ cup chopped Swiss chard, 1 minced shallot, 3 mint leaves, 1 oz lime juice, 2 oz apple cider vinegar, ¼ tsp ground fennel, 3 oz grapeseed oil until extremely smooth.
Adjust seasoning with salt and pepper to taste.
Prepare the Salad
Toss 6 oz cubed apples with ¼ cup lime juice.
Heat 2 oz grapeseed oil in a sauté pan.
Add Brussels sprouts, tossing until seared.
Season with salt and pepper.
Remove from heat and toss in prepared 6 oz apple, turnip, and Swiss chard leaf.
Transfer to a warm serving platter, drizzle with green apple vinaigrette and top with toasted pumpkin seeds.
If serving as a cold salad, allow brussels sprout to cool after cooking.
Transfer to a salad bowl before adding the remaining ingredients.
EMBRACE WELLNESS TIP
Apples contain pectin, a type of fiber that is a prebiotic.
Prebiotics act as food for our good gut bacteria.
Keep your gut happy and healthy by cooking with apples!
More Recipes
April Food Festival Bonus Recipe: Thai Style Fried Egg (Kai Dao)
EMBRACE TIP: One egg contains 27% of the choline we need in a day. Choline is an essential nutrient involved
STRAWBERRY MINT CAIPIRINHA: EAT, DRINK & BE LITERARY WITH BAM
Strawberry Mint Caipirinha Eat, Drink & Be Literary With BAM Pro Tip: When you’re muddling ingredients, make sure you press
April Food Festival: Egg-cellent Strata
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art. EMBRACE
March Food Festival: Cabbage Transformed
About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art. EMBRACE
GREEN TEA MOJITO: EAT, DRINK & BE LITERARY WITH BAM
Green Tea Mojito Eat, Drink & Be Literary With BAM Pro Tip: Before you add your sprig of mint as
SPICING THINGS UP FOR EASTER DINNER
SPICING THINGS UP FOR EASTER DINNER by Dana-Marie Moore, Executive Sous Chef What do Hot Crossed Buns, Ma’amoul, Simnel Cake,
Cocktails in a Jar: The Perfect Negroni
THE PERFECT NEGRONI by Chris Harkness, Director of Food and Beverage Now that we all have become our own “at
GP Community Cookbook
GREAT PERFORMANCES COMMUNITY COOKBOOK As we approach a year of the Covid-19 pandemic, we’re reflecting on everything that has happened
Pingback: Trends and Externalities Impacting Food Supply and Quality