Found on page 193 of my Ranch Raised Cookbook!
Photography by Charity Burggraaf

This salad is so popular at the Burgerhouse that we now serve it year-round. The crispy-brown, barely cooked sprouts and tangy-sweet citrus dressing are such a unique combination. It is a good way to get brussels sprout haters to change their minds – after only one bite! We add toasted almonds to the salad, but pecans or walnuts would be right at home in this dish too.

Makes 6 servings.

FOR THE VINAIGRETTE
• 1/3 cup freshly squeezed orange juice (from about 2 oranges)
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

FOR THE SALAD
• 1/2 cup vegetable oil
• 1 pound small brussels sprouts, trimmed and halved (quartered if large)
• Kosher salt
• 8 to 10 ounces mixed baby lettuces
• 1 tart-sweet apple, such as Honeycrisp and thinly sliced crosswise
• 1/3 cup sliced or slivered almonds, toasted
• 2 to 3 ounces Asiago cheese, shaved
• 1 tablespoon packed chopped fresh chives

INSTRUCTIONS

To make the vinaigrette, add the orange juice, vinegar, maple syrup, lemon juice, and mustard to a blender and blend until well combined. With the blender running, slowly add the olive oil until the dressing is emulsified. Season with salt and pepper. You should have about 1 cup vinaigrette. Store in a jar for up to 1 week in the refrigerator.

To make the salad, in a large cast-iron skillet over medium-high heat, warm the oil until very hot but not smoking. Carefully add the sprouts to the pan, cut side down, and cook until crisp-tender and golden brown on the cut sides, about 4 minutes. Using a slotted spoon, transfer the sprouts to paper towels to drain and cool.

In a large wide serving bowl, toss together the lettuce, apple, and sprouts with about 1/4 cup of the vinaigrette. Top with the almonds, cheese, and chives and serve at once, passing the remaining vinaigrette alongside.

Enjoy!