The Brutus Salad

Name: The Brutus Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 0.25 cup real French Dijon mustard; 0.25 cup seasoned rice vinegar; 0.25 cup vegetable oil; 0.25 teaspoon Worcestershire sauce; freshly ground black pepper; 1 pinch cayenne pepper, or to taste; 0.75 cup pecan halves; 2 teaspoons vegetable oil; 1 teaspoon white sugar; 1 pinch salt, or to taste; 4 hearts of romaine, cut or torn into bite-size pieces; 1 apple, thinly sliced; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh tarragon; 2 ounces extra sharp aged Cheddar cheese

4.5

(24)

20 Reviews

6 Photos

Watch your back, Caesar! This Brutus salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. With apple slices, romaine lettuce, Cheddar cheese, fresh herbs, toasted pecans, and a Dijon vinaigrette, it's amazing.

Recipe by Chef John

Updated on March 30, 2023

6

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

Dressing:

¼ cup real French Dijon mustard
¼ cup seasoned rice vinegar
¼ cup vegetable oil
¼ teaspoon Worcestershire sauce
freshly ground black pepper
1 pinch cayenne pepper, or to taste

Toasted Pecans:

¾ cup pecan halves
2 teaspoons vegetable oil
1 teaspoon white sugar
1 pinch kosher salt, or to taste

Salad:

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

Directions

Make the dressing: Whisk mustard, vinegar, oil, Worcestershire sauce, pepper, and cayenne together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
Toast the pecans: Place pecans into a skillet over medium heat and drizzle with oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then remove from the heat. Transfer to a plate to cool.
Make the salad: Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You may not need all of the dressing.
Garnish with a few toasted pecans and some grated Cheddar cheese.

Chef's Note:

The dressing should be sharp and acidic, but please adjust to your taste.

Nutrition Facts (per serving)

404	Calories
35g	Fat
19g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 404
% Daily Value *
Total Fat 35g	45%
Saturated Fat 6g	32%
Cholesterol 15mg	5%
Sodium 831mg	36%
Total Carbohydrate 19g	7%
Dietary Fiber 5g	17%
Total Sugars 10g
Protein 7g
Vitamin C 25mg	126%
Calcium 155mg	12%
Iron 2mg	9%
Potassium 376mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.