Recently I had brunch at a restaurant in Fort Worth, Texas, and I was so intrigued by their Brussels sprouts salad, that it ended up being my brunch meal. I surprised myself, because I typically get something breakfasty for brunch, but the interesting-sounding salad won me over.
I was smart enough to snap a couple iPhone photos, shown below, so I would remember the ingredients, all of which were chopped into similar sizes except for the cheese.
So today I’m “copying” this salad to enjoy again and calling it a “chopped” salad. But I’m making one change. I’m cooking the Brussels sprouts. My pieces in the salad were at the most parboiled, and as a result, hard and bitter. It almost ruined the salad for me.
I’m still glad I ordered this unique salad, though, and was excited to try it out at home!
Chopped Brussels Sprouts Salad
1 pound Brussels sprouts
8 ounces, approximately, grilled chicken
6 small, whole cooked beets
4 hard-boiled eggs
2 good-sized avocados
Handful of golden raisins
8 ounces Manchego or Idiazabal
4 ounces Marcona almonds
To begin, trim the ends off of the Brussels sprouts. Cut the larger ones in half, if necessary, so that they are fairly uniform in size. Place them in a steamer pan and steam them until just tender. I prefer steaming over boiling because I feel they’re less water logged.
Place the Brussels sprouts in a large bowl and let cool. Meanwhile, cut the chicken, beets, eggs and avocado into similarly-sized pieces.
Add the chicken, beets, eggs, and avocado.
Add the raisins and the cheese. I cut the cheese in smaller pieces than the other main ingredients.
Then add the almonds. Make a light dressing of your choice. I used some olive oil and a champagne vinegar.
This is the champagne vinegar I used. If you see it, don’t buy it. I had never used it until I made this salad. As I was sprinkling it on the salad I got a whiff of it. Nasty stuff. Terrible aftertaste. I’m pretty sure I got it at Central Market.
I quickly switched to a white balsamic vinegar, and I’m really glad I did. I actually poured that awful vinegar down the drain.
Toss the salad gently and serve at room temperature.
You can sprinkle some finely ground almonds on the top if you wish.
This salad was even better than I remember it.
The beets are a little problematic because they want to color the other ingredients purple. And the hard boiled eggs are impossible to cut neatly and keep from crumbling.
But flavor-wise, the salad is wonderful. I especially love the almonds and golden raisins! I will make this again!