The Brutus Salad || Gracefult Kitchen

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The Brutus Salad

Salad

This Brutus salad with apple, romaine, herbs, Cheddar, toasted pecans, and a Dijon vinaigrette, is amazing. I think it could be the next national favorite, so watch your back, Caesar! It was inspired by a salad I had at a restaurant in Healdsburg, CA.

Ingredients

¼ cup Dijon mustard
¼ cup seasoned rice vinegar
¼ cup vegetable oil
¼ teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste
freshly ground black pepper
¾ cup pecan halves
2 teaspoons vegetable oil
1 teaspoon white sugar
1 pinch kosher salt, or to taste
4 hearts of romaine, cut or torn into bite-sized pieces
1 apple, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
2 ounces extra-sharp aged Cheddar cheese

Description

Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.
Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette.
Garnish with a few toasted pecans and some grated Cheddar cheese.