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_This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts._ Phyllis e-mailed me recently requesting the recipe for the
Brussels sprout salad from La Grande Orange Cafe in Pasadena: > ‘It was with curious adventure that [I] ordered the Brussels > sprout salad at La Grande Orange Cafe. I was delighted
with the > unique and imaginative salad presentation.’ This is not the first request we’ve received for the popular salad -- the recipe originally ran as a Culinary SOS on April 1, 2009,
and I wrote: ‘This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds.
The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.’ Enjoy, Phyllis! Read the original SOS, or
follow the jump for the recipe. And click here for more Culinary SOS recipes. If you have a favorite restaurant recipe you’d like to request, feel free to e-mail me at
[email protected]. I’ll do my best to track down the recipe. -- Noelle Carter twitter/noellecarter BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE _Total time:_ 40 minutes _Servings:_
1 _Note:_ Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe’s and well-stocked supermarkets. Manchego cheese is available at cheese stores and
well-stocked cheese sections of major markets. MUSTARD VINAIGRETTE 2 tablespoons honey 1 1/2 tablespoons Champagne vinegar, more as desired 1 tablespoon fresh lemon juice with pulp 1 1/2
teaspoons lemon zest 1 1/2 teaspoons whole grain mustard, more as desired 1 1/2 teaspoons minced garlic 3/4 cup light olive oil Sea salt Freshly ground black pepper _1. In a large _bowl,
whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to
taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed
for this recipe, and will keep for 1 week, covered and refrigerated. SALAD 1 pound Brussels sprouts 1 tablespoon dried cranberries 1 tablespoon dried blueberries 2 tablespoons toasted whole
almonds, preferably California or Spanish Marcona 3 tablespoons mustard vinaigrette 1 ounce Manchego cheese, shaved using a peeler _1. Peel the leaves_ from the Brussels sprouts, discarding
the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water
to stop the cooking. Drain and dry well. You should have 3 cups of leaves. _2. In a large_ bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough
vinaigrette to lightly moisten. _3. Mound the salad _on a plate, and top with the cheese shavings. Serve immediately. _Each serving: _572 calories; 13 grams protein; 36 grams carbohydrates;
8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.