The Brutus Salad – Watch Your Back, Caesar!

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I do not publish a lot of salad videos because, apart from the
dress up the recipe, what am I going to teach you? Most people are pretty good
when it comes to throwing things in a bowl, but I made an exception for what I am
by calling a "Brutus".

I discovered this salad in an excellent restaurant in Healdsburg,
called Willis' s Seafood, where this was definitely not called "Brutus" but
simply described as " Small gemstone salad, dressing of Dijon,
Fuji apples, aged white cheddar, fresh herbs, fried pecans. "
This rang
incredible and tasted even better.

It was so good, I joked that this could
replace Caesar with America's favorite salad and a few beers later,
the idea of ​​calling it "Brutus" was born. I explain not only to give
credit, where the credit is due, but also to clarify that it has nothing to do with
policy. Yeah, nothing to do with that. Nothing at all.

Normally I would tell you to add what you want
Salad, but not this time. Do it
exactly as stated. That said, you will obviously have to adjust the
s dress to your taste, but you already knew it. I really hope you give
This soon tries. Enjoy it!

Ingredients for 4 servings:

For Dressage:

1/4 cup of real French mustard of Dijon

1/4 cup seasoned rice vinegar

1/4 cup vegetable oil

1/4 teaspoon of Worcestershire sauce

freshly ground black pepper

cayenne to taste

– the dressing must be sharp and acidic, but adjust
to your liking

For the salad:

4 hearts of Roman, cut or torn into bit-sized pieces

2 oz of extra-sharp aged cheddar

1 apple, thinly sliced ​​

2 tablespoons of fresh tarragon leaves, chopped

2 tablespoons of chopped dill strands

3/4 cup pecan halves, grilled in 2 teaspoons vegetable oil,
seasoned salt and 1 teaspoon of white sugar

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