Warm Brussels Sprout Salad with Toasted Pecan Vinaigrette and Strawberry Basil Salt


1 c pecan oil
2 tbsp cider vinegar
2 tsp honey
1/2 c toasted pecans
1 tbsp creole mustard
1.5 tsp creole seasoning

Add all ingredients to a blender and puree until an even colored paste is created..


2 oz dried strawberry
1 cup salt
3-4 fresh basil leaves

Add all ingredients to a food processor and blend until an evenly colored salt mixture is made. If the salt appears to be wet, pour mixture onto a baking sheet and heat at 20F until dry.


Quarter 2 lbs of Brussels sprouts and quickly blanch them.  In a warm sauté pan, add 4 tbsp of the vinaigrette and add the Brussels sprouts along with 1/4 shaved red onion. Heat and toss the salad until evenly coated with the vinaigrette. Top with shaved Parmesan and strawberry basil salt.

Image courtesy of Chef Darryl Holliday