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The Brutus Salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Try Chef John's exquisite Brutus salad with crunchy romaine, juicy apples, sharp Cheddar, fragrant herbs, and toasted pecans, drizzled in tangy Dijon dressing.
Ingredients:
  • 0.25 cup real French Dijon mustard
  • 0.25 cup seasoned rice vinegar
  • 0.25 cup vegetable oil
  • 0.25 teaspoon Worcestershire sauce
  • 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
Instructions:
  • Prepare the dressing by whisking mustard, vinegar, oil, Worcestershire sauce, pepper, and cayenne in a bowl until well combined for about 1 minute. Transfer to a convenient serving container.
  • Toast the pecans in a skillet over medium heat with a drizzle of oil until they smell toasty and have darkened slightly, about 1 to 2 minutes. Sprinkle with sugar and salt, cook and stir for an additional minute. Remove from heat and transfer to a plate to cool.
  • Prepare the salad by combining romaine pieces, apple slices, dill, tarragon, and a handful of pecans in a large bowl, setting some pecans and grated Cheddar aside for garnish. Lightly grate Cheddar over the salad before drizzling in the dressing. Toss everything together and adjust seasoning with salt or dressing to taste, adding more as needed. Remember, you might not use all of the dressing.
  • Top with a handful of toasted pecans and a sprinkle of grated Cheddar cheese.

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