Raw Brussel Sprout Salad by Tom Bergin’s

March 7th, 2013

Greens for St. Patty’s

In honor of St. Patrick’s day, we got cooking with Chef Brandon Boudet, executive chef and co-owner, of LA’s Irish bar and restaurant, Tom Bergin’s Tavern. As the mind behind Tom Bergin’s recent menu makeover, he was kind enough to share with us a fresh new dish – the Shaved Raw Brussel Sprout Salad.

Where all the magic happens

As you walk into Tom Bergin’s, you’re hit in the face with Irish pride… figuratively speaking of course. No one will get violent, don’t worry. The iconic Irish spot has so much history and whimsy. I absolutely love the feel! For decades, this spot was primarily known as a bar (which was once deemed the “Cheers” of LA), and the food was just “bar food.” But today,Tom Bergin’s has a renovated menu and is officially bringing sexy back to the recipes. Now let’s get to the sexy part, the recipe.

all the good stuff

This Brussel Sprout Salad recipe serves 2-4 people. I had never had raw brussel sprouts before this cooking lesson, and was a little skeptical that I wouldn’t be pleased with them unless they were steamed and smothered with oil and/or butter. Boy was I wrong!! The salad is super flavorful, and the raw brussel sprouts are what really set this salad apart and make it special. It’s incredibly crisp and light. The perfect Spring/Summer salad in my opinion!

Here’s how to make it:

to start

Herb Vinaigrette

2 ounces Red Wine Vinegar
6 ounce Olive Oil
5 Tb. Shallots, finely chopped
2 Ts. Dill, chopped
2 Ts. Chives, finely chopped
2 Ts. Parsley, finely chopped
5 Tb. Fresh Lemon Juice
5 Tb. Fresh Orange Juice
Salt and pepper to taste

Blend together by hand with whisk.

Once you create the Herb Vinaigrette, you will use it as an ingredient to create the Sweet & Spicy Mustard Vinaigrette:

It’s all in the wrist

Sweet and Spicy Mustard Vinaigrette:

4 ounces Creole Mustard
8 ounces Herb Vinaigrette
1 Tb. Apple Cider Vinegar
2 Tb. Honey
3 Ts. Chili flakes
3 Tb. Fresh Orange Juice
1 Ts. Cayenne Pepper

Mix by hand with whisk.

crisp, fresh, delicious

Shaved Raw Brussel Sprout Salad with Apples & Ivernia Cheese:

24 raw Brussel sprouts shaved on mandolin or shredded in food processor
4 oz arugula
2 apples cut on mandolin or cut into small match sticks
3 oz of Ivernia cheese, shaved with a vegetable peeler; (can substituted with an aged provolone or Parmesan)
2 oz sweet and spicy mustard dressing
Salt and pepper to taste