Brussels Sprout Waldorf

Written by Marilyn Hawkes Category: Veg Out Issue: March 2017
Group Free

If your mom ever forced you to eat Waldorf salad, you probably don’t have fond memories of the classic dish made famous in the late 1800s at New York City’s Waldorf Astoria Hotel. Traditionally, the salad sports chopped apples, sliced celery and walnuts bound by mayonnaise and served atop lettuce. Mmm, childhood.

But at Blue Hound Kitchen & Cocktails, Executive Chef Sean Currid gives us reason to eat our vegetables by updating the classic salad for 21st century tastes ($13), mixing the chopped green apples with roasted and chilled Brussels sprouts to lend some heft; and grapes pickled in vinegar and sugar for tartness. Still, the salad’s main attraction is the candied walnuts glazed with honey and sugar, deep-fried until crisp and then dusted with cayenne, chili powder and salt. One taste of the fragrant, spicy walnuts and you’ll be searching through the salad to uncover more of the crunchy gems. Seriously, Currid should package and sell them.

Instead of mayonnaise, he tosses the retooled salad with a delicate yogurt dressing laced with dill and serves it on local seasonal greens like arugula or frisée. Currid says he tried to keep the makeover simple. “I let the ingredients speak for themselves.”

— Marilyn Hawkes