+
0 (0)

Salads

Palazzo Giuseppe's Brussels sprout salad

Palazzo Giuseppe's Brussels sprout salad
Glenn Koenig / Los Angeles Times

Dear SOS: My wife and I had occasion to eat at Palazzo Giuseppe in downtown San Luis Obispo in mid-March. We had a Brussels sprout salad with goat cheese and pecans that was outstanding. The salad was a daily special, ... Read more

Total time: 50 minutes, plus roasting and toasting times | Serves 4

Candied pecans

  • 1 heaping cup (4 ounces) pecan halves
  • 1 tablespoon powdered sugar
  • 1 tablespoon honey
  • Salt

Step 1Heat the oven to 300 degrees. Bring a large saucepan of water to a boil, and add the pecans. Boil until the nuts are softened, about 5 minutes. Strain the nuts, discarding the water.

Step 2In a medium bowl, toss the nuts with the sugar, honey and a pinch of salt. Place on a parchment-lined rimmed baking sheet and cook until the nuts are dried and toasted, 45 minutes to an hour. Toss the nuts after 25 minutes, and then check every 5 to 10 minutes. Remove and set aside to cool. This makes more candied pecans than are needed for the remainder of the recipe; the nuts will keep for weeks, sealed in a container in a cool, dry place.

Brussels sprouts

  • 1 pound Brussels sprouts, halved lengthwise
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Step 1Adjust the oven to 400 degrees. In a bowl, toss the sprouts with the olive oil, salt and pepper, then spread them out on a rimmed baking sheet. Roast the sprouts until the edges start to crisp, 25 to 30 minutes, tossing halfway. Remove from the oven and set aside to cool. The Brussels sprouts can be made up to 3 days in advance; cover and refrigerate until needed.

Dijon dressing

  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced shallots
  • 2 tablespoons honey
  • 4 1/2 teaspoons white wine vineger
  • 1/2 cup olive oil
  • Salt and pepper

Step 1In a measuring cup or deep bowl, combine the mustard, shallots, honey and vinegar. With an immersion blender running, slowly drizzle in the olive oil to blend. Season with a pinch each of salt and pepper, or to taste. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe; the dressing will keep up to 1 week, covered and refrigerated.

Brussels sprouts salad

  • 1 tablespoon butter
  • 1 tablespoon oil
  • Brussels sprouts
  • 32 candied pecan halves
  • 1/4 cup Dijon dressing, or to taste
  • 4 ounces goat cheese

Step 1In a large sauté pan heated over high heat, add the butter, oil and sprouts (depending on the size of your pan, this may need to be done in batches to prevent crowding). Sauté the sprouts to warm through, 3 to 5 minutes. Add the pecan halves and drizzle over the Dijon dressing, tossing to coat. Remove from heat.

Step 2Divide the salad among four plates and top each with crumbled goat cheese. Serve immediately.

Note: Adapted from Chef Richard Wirz of Palazzo Giuseppe in San Luis Obispo. This recipe calls for the use of an immersion blender; the dressing can also be assembled using a stand blender.

HAVE YOU TRIED


Farro salad with mushrooms, dill and feta
Farro salad with mushrooms, dill and feta

Bowl of red
Bowl of red

Grilled summer vegetables with brown-butter vinaigrette
Grilled summer vegetables with brown-butter vinaigrette

Charlotte misu
Charlotte misu

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Laura's winter citrus salad with montealva, arugula, black olives and marconas.
Salad of yellowfin tuna confit with cannellini beans
Roasted beet and goat cheese salad
Endive and mushroom salad with walnut vinaigrette