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
July Food Festival: Ratatouille
JULY FOOD FESTIVAL: RATATOUILLE Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth
June Food Festival: Spring Beets
JUNE FOOD FESTIVAL: SPRING BEETS Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the
Mother’s Day Asparagus and Goat Cheese Frittata
MOTHER’S DAY ASPARAGUS AND GOAT CHEESE FRITTATA By Georgette Farkas I prepared this dish with Mother’s Day in mind, knowing
May Food Festival: Asparagus
MAY FOOD FESTIVAL: ASPARAGUS Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth
Delicious Recipes for the Spring Holidays
DELICIOUS RECIPES FOR THE SPRING HOLIDAYSo By Great Performances We celebrate all of life’s moments with food – and especially
April Food Festival: Ramps
APRIL FOOD FESTIVAL: RAMPS Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth
March Food Festival: Winter Greens
MARCH FOOD FESTIVAL: WINTER GREENS Fresh kale growing at Katchkie Farm Winter frosted greens growing at Katchkie Farm Collard greens
February Food Festival: Sweet Potatoes
FEBRUARY FOOD FESTIVAL: SWEET POTATOES Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the