By Jessica Rogers, Owner The Blonde Shallot
As we head into autumn, enjoy a simple and wholesome salad where the star is a local, in-season ingredient that also happens to be a nutritional powerhouse-Brussels sprouts. Brussels are high in fiber, vitamin K and vitamin C, helping to support overall health, not to mention, they’re delicious. This salad comes together in a flash and can be topped with a lean protein to make a complete meal. Enjoy!
Artichoke-Brussels Salad
- 2 cans artichokes, drained
- 1 tbsp good quality olive oil
- 6 cups brussels sprouts
- 4 stalks celery, diced
- 1 can white beans, rinsed
- 1⁄2 cup fresh parsley, chopped
- 3/4 cup shredded pecorino or parmesan cheese
- 1 shallot, minced
- 2 tsp dijon mustard
- 1 lemon, juiced
- kosher salt
- fresh ground black pepper
Use a kitchen towel or paper towels to blot artichokes dry. Toss artichokes with a tablespoon of olive oil and a little fresh ground pepper. Transfer to a baking sheet and bake at 400 for approximately 20-25 minutes until slightly crispy. When they are browned and slightly crispy, set aside to cool while assembling dressing.
In a small bowl, combine the shallot, dijon, lemon juice, 1⁄2 teaspoon kosher salt, 1⁄4 teaspoon black pepper, and 1⁄2 cup olive oil and whisk to combine well.
Shave the brussels on a mandoline or with a sharp knife. Place them into a large bowl, and add white beans, celery, pecorino cheese, artichokes and parsley.
Pour the dressing over the salad and toss lightly to combine. Top with a little more shredded cheese and parsley to serve beautifully.
Jess Rogers, Chef and Owner, The Blonde Shallot, Pure & Plated
The Blonde Shallot was founded in 2015 by local mom Jess Rogers, and first opened its Little Silver shop doors in early 2020. Rogers grew up in a family of foodies where meals were an exciting time to try new recipes and recreate favorite restaurant dishes. Ingredients came from a combination of her mom’s garden, local farm stands, grocery stores, and even food co-ops. This foundation formed Rogers’ commitment to sourcing ingredients and executing dishes using quality, local products. These same ideals are applied today in the bustling kitchen of The Blonde Shallot, where Rogers and her staff provide customers with a dynamic and fresh assortment of menu choices.
Jess recently opened a second Blonde Shallot location in beautiful Sea Girt, NJ, where, along with her Little Silver location Rogers’ culinary creations remain a testament to her unwavering dedication to quality, flavor and family.