Apple, Arugula, Brussels Salad
Parmesan • Orange Vinaigrette • Crispy Bacon
Apple, Arugula, Brussels Salad
Parmesan • Orange Vinaigrette • Crispy Bacon
| Difficulty: ★☆☆☆☆ |  Global |
A salad with substance to freshen up your palette. It’s got all the elements to satisfy your salad needs. Crisp, crunch, acidity, sweetness, saltiness. The sweetness comes from the apple, crunch from the brussels sprouts, you’ve got some peppery arugula, then you have the bright orange citrus dressing with honey, mustard, garlic and worcestershire. The bacon adds fat and saltiness and the finishing touch of the parmesan just sets it all on fire.
This stands well alone as is (add grilled chicken breast to make it a full meal), or as a side salad for a bigger meal.
— mm worthy approved —
 |
We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
FROM THE EARTH
Ingredients –
[ Approx. serves 2 ]
Click on ingredients with * for more info.
For salad
|
|
|
.75 lb or a couple
|
|
|
A couple handfuls
|
|
|
|
1 green apple,
|
|
|
¼ cup parmesan,
|
|
|
|
1 strips bacon
|
For dressing
|
|
|
Juice of 1
|
|
|
1/4 cup shallot,
|
|
|
|
1 medium clove,
|
|
|
¼ cup EVOO
|
|
|
|
2 tsp. honey
|
|
|
3 tsp. mustard
|
|
|
|
A couple drops
|
|
|
¼ cup rice
|
Salt and pepper to taste.
Time –
|
|
Prep10 min. |
|
Cook0 min. |
|
Total10 min. |
Equipment –
|
|
Salad spoon |
|
Bowl for |
— instructions —
①
Preheat oven to 375°F (190°C) and bake bacon until crisp.
Preheat oven to 375°F (190°C). Get a wire rack out and line bacon on top of the rack. Place the rack on top of a baking tray and in oven. Bake for 10-15 minutes or until bacon is dark reddish brown and crisp. Remove from oven and set aside to cool.
②
Chop and prep veggies.
Prep components for the salad. Julienne brussels sprouts and green apples. Get the parmesan grated finely on the finer side of a grater or using a microplane.
③
Make salad dressing.
For dressing, combine juice of 1 orange, finely diced shallots, minced garlic, extra virgin olive oil, 2 tsp. honey, 3 tsp. mustard, Worcestershire, and rice wine vinegar in a mason jar. Put the lid on and shake to emulsify the dressing. Alternatively, you can make the dressing in a small mixing bowl as well and use a whisk to emulsify dressing.
④
Toss salad and garnish.
Now that the salad dressing is made and the components are prepped, put the apples, brussels sprouts, arugula, grated parmesan, some crumbled up crispy bacon pieces in a mixing bowl. Pour half of the dressing (or your desired amount) over and toss until well combined. Garnish with more crumbled bacon and grated parmesan.
— instructions —
①
Preheat oven to 375°F (190°C) and bake bacon until crisp.
Preheat oven to 375°F (190°C). Get a wire rack out and line bacon on top of the rack. Place the rack on top of a baking tray and in oven. Bake for 10-15 minutes or until bacon is dark reddish brown and crisp. Remove from oven and set aside to cool.
②
Chop and prep veggies.
Prep components for the salad. Julienne brussels sprouts and green apples. Get the parmesan grated finely on the finer side of a grater or using a microplane.
③
Make salad dressing.
For dressing, combine juice of 1 orange, finely diced shallots, minced garlic, extra virgin olive oil, 2 tsp. honey, Worcestershire, mustard, and rice wine vinegar in a mason jar. Put the lid on and shake to emulsify the dressing. Alternatively, you can make the dressing in a small mixing bowl as well and use a whisk to emulsify dressing.
④
Toss salad and garnish.
Now that the salad dressing is made and the components are prepped, put the apples, brussels sprouts, arugula, grated parmesan, some crumbled up crispy bacon pieces in a mixing bowl. Pour half of the dressing (or your desired amount) over and toss until well combined. Garnish with more crumbled bacon and grated parmesan.
