The Atlanta Journal-Constitution
BRUSSELS SPROUTS, APPLES AND POMEGRANATE WITH BLUE CHEESE HONEY VINAIGRETTE
This salad, from North Carolina chef Vivian Howard’s “Deep Run Roots: Stories & Recipes from My Corner of the South” (Little, Brown, $40), is beautiful, delicious and easy to assemble. It’s also perfect for preparing in advance, because raw Brussels sprouts hold up well, unlike your average lettuce. — WENDELL BROCK
For the vinaigrette
1/2 cup high-quality blue cheese such as
Maytag, broken into crumbles 3 tablespoons lemon juice 3 tablespoons cider vinegar 3 tablespoons honey 1 teaspoon salt ¼ teaspoon black pepper ¼ cup grape seed or sunflower oil
For the salad
15 large Brussels sprouts 3 medium Fuji or other crisp, sweet
eating apples Juice of 1 lemon 4 radishes, cut into eighths 3 tablespoons thinly sliced scallion 11/2 teaspoons salt 1 cup blue cheese 2 tablespoons torn mint leaves 1/2 cup pomegranate seeds
To make the vinaigrette: In a medium bowl whisk together the blue cheese, lemon juice, cider vinegar, honey, salt and black pepper until the blue cheese is broken up and the liquid appears creamy. Then slowly whisk in the oil and set aside.
To make the salad: Slice the stem end off the Brussels sprouts, and separate the sprouts into individual leaves. Set aside. Just before building the salad, dice the apples and toss them with the lemon juice. To the apples add the radishes, Brussels sprouts, scallions, salt and 3/4 cup vinaigrette. (Be sure to give the vinaigrette another quick whisk before adding.)
Let the salad sit for at least 10 minutes and up to 30 minutes before serving. Just before you do, top with the mint, pomegranate seeds, and another drizzle of dressing. Serves: 6
Per serving: 377 calories (percent of calories from fat, 44), 7 grams protein, 47 grams carbohydrates, 7 grams fiber, 20 grams fat (7 grams saturated), 25 milligrams cholesterol, 1,369 milligrams sodium. — ADAPTED FROM “DEEP RUN ROOTS: STORIES & RECIPES FROM MY CORNER OF THE SOUTH” BY VIVIAN HOWARD (LITTLE, BROWN, $40)