From the Culinary SOS archive: La Grande Orange Cafe’s Brussels sprout salad

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Phyllis e-mailed me recently requesting the recipe for the Brussels sprout salad from La Grande Orange Cafe in Pasadena:

This is not the first request we’ve received for the popular salad -- the recipe originally ran as a Culinary SOS on April 1, 2009, and I wrote:

‘This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds. The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.’

Enjoy, Phyllis!

Read the original SOS, or follow the jump for the recipe. And click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you’d like to request, feel free to e-mail me at noelle.carter@latimes.com. I’ll do my best to track down the recipe.

-- Noelle Carter

twitter/noellecarter

Brussels sprout salad with mustard vinaigrette Total time: 40 minutes

Servings: 1

Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe’s and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.

Mustard vinaigrette

2 tablespoons honey

1 1/2 tablespoons Champagne vinegar, more as desired

1 tablespoon fresh lemon juice with pulp

1 1/2 teaspoons lemon zest

1 1/2 teaspoons whole grain mustard, more as desired

1 1/2 teaspoons minced garlic

3/4 cup light olive oil

Sea salt

Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Salad

1 pound Brussels sprouts

1 tablespoon dried cranberries

1 tablespoon dried blueberries

2 tablespoons toasted whole almonds, preferably California or Spanish Marcona

3 tablespoons mustard vinaigrette

1 ounce Manchego cheese, shaved using a peeler

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.

2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.

3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.

Each serving: 572 calories; 13 grams protein; 36 grams carbohydrates; 8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.