You guys, I’m hooked! I’m hooked on making vinaigrette dressings at home. I find no reason to buy them anymore since I can make better, fresher & more delicious ones. The key is to use quality extra virgin olive oil, a good vinaigrette and know how to emulsify (this link here will show you how to do it if you have never done it before). It’s an important part since this will ensure the oil and vinegar blend well and stays together for days.
I always wondered what makes restaurant salads much better than the ones you make at home (well, at least mine!)…. after all, you can get the same ingredients listed on the menu and make it yourself but at the end, they’re never the same right? I realized that it’s the handmade fresh salad dressing that makes it so much better. Take this Brussels Sprouts salad as an example. It really is just a bunch of things thrown together but the dressing is what takes to a different level. This salad is actually served in a very popular Phoenix restaurant (Chelsea’s Kitchen) and everyone I talked to raved about it. So I took the challenge to make it at home to test it for my friends and yes, it is exactly the same! I guess you can call this a copycat recipe? Yep, I have no problem with that!
I guess you can say I took one for the team…..just because I am awesome like that 😉
Recipe adapted from Chelsea’s Kitchen (LGO Hospitality)
- 2 tablespoons honey
- 1 1/2 tablespoons Champagne vinegar
- 1 tablespoon fresh lemon juice with pulp
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons stoneground mustard
- 1 1/2 teaspoons minced fresh garlic
- 3/4 cup light olive oil
- Sea salt
- Freshly ground black pepper
- In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Emulsify the dressing by whisking and slowly drizzling in the olive oil until the oil is thoroughly incorporated. Add salt and pepper to taste.
- Refrigerate for about an hour before using.
- Store in an airtight container up to 1 week.
- 1 pound Brussels sprouts
- 2 Tablespoon dried cranberries
- 2 Tablespoon dried blueberries
- 2 Tablespoons toasted sliced almonds
- 3 tablespoons mustard vinaigrette (see recipe above)
- 1 ounce Manchego cheese, shaved
- Peel the leaves from the Brussels sprouts, discarding the core. About 4 cups total
- Boil water in a large pot of and add the Brussels sprouts leaves to blanch them. Cook for 1 to 2 minutes, 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 well and dry the leaves by placing them on paper towels or a clean kitchen towel.
- In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
- Pile the salad onto a plate and top with the manchego cheese. Serve immediately.