Ensalada de Bruselas
Shaved Brussels sprouts, Manchego cheese, dried cranberries, shaved almonds, green apple, citrus vinaigrette
Server Description
Raw Brussels sprouts pack an earthy punch in this salad. Citrus vinaigrette and orange zest pair with grated Manchego cheese to transform this hearty vegetable into a light, Spring salad.
pronunciation
EN-SA-LA-DAH DAY BREW-SAY-LAHS
runner description
Shaved Brussels Sprout salad
Line up notes
allergies
Dairy
–
–
Nut
–
–
ingredients
- Shaved Brussels Sprouts - 2 cups (4oz wt)
- Dried Cranberries - 2 TBSP (1 oz)
- Julienne Green Apples - 1 oz
- Sliced Toasted Almonds - 1 TBSP (.4 oz)
- Citrus Vinaigrette - 3 oz fl
- Microplaned Manchego - 1 TBSP (.4 oz)
- Orange zest - 1/8 tsp
sourcing
procedure
- In a mixing bowl - combine shaved brussels, citrus vinaigrette, dried cranberries, green apple and sliced toasted almonds, toss well
- Portion into oval bowl and top with grated manchego and fresh orange zest
critical control points
- Cut the stem off before shaving itdown. Otherwise it won’t shred as cleanly
- Brussels sprouts are naturally bitter so the dressing is critical. Make sure you are following the recipe and tasting before it leaves the pass.
- Use a microplane for the Manchego so it dissolves and mixes in evenly with the other ingredients. This should be done to order.
- Store green apples in a quart container with soda water 1 tablespoon of lemon juice to keep fresh for service so you are not slicing to order.
- Almonds should be toasted for 5 minutes
PACKAGING
Plateware