warm salads

"This is a perfect option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples,” says chef Marcel Vigneron of <a href=http://www.wolfdiningla.com target=_blank>Wolf</a> and <a href=http://www.beefsteakveg.com/ target=_blank>Beefsteak</a> in Los Angeles. “They're in peak season right now, so it’s a really great salad that celebrates winter. The Brussels sprouts add texture and the pine nuts pack extra protein, which makes it absolutely delicious.”Serves 1Ingredients: 1 ½ cups Brussels sprouts leaves, blanched, cooled, and dried 2 ounces Granny Smith apple, cut into 1/8-inch cubes 2 ½ cups baby spinach leaves, rinsed and dried 2 ounces golden raisins, rehydrated in lemon water 2 ounces pomegranate seeds 2 ounces Lemon vinaigrette (see recipe below) Salt 2 ounces toasted pine nutsFor the Dressing:(yields 1 cup) 1 ounce fresh lemon juice 1 ounce red wine vinegar 3/8 teaspoon honey 2.5 ounces extra virgin olive oil 2.5 ounces grapeseed oil Pinch of ground Chile de Arbol SaltDirections for the dressing:Combine in a blender and pulse.Directions for the salad:1. Quickly blanch the Brussels sprouts (by dunking them in boiling water for 3-5 seconds) and sauté the apples.2. Combine the Brussels sprouts, apples, spinach, 1 ounce of raisins, and 1 ounce of pomegranate seeds in a bowl. Toss with dressing and season with salt.To Serve:Plate and garnish with remaining pomegranate seeds, raisins, apples, and pine nuts.Also in this series: <a href=/articles/2017/02/winter-panzanella>Winter Panzanella</a> and <a href=/articles/2017/02/roasted-radicchio-winter-salad>Roasted Radicchio and Lentil Salad</a>

Catalan brussels salad

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