Book Recipe Exclusive: Shaved Brussels Sprouts Salad with Hard Cider Vinaigrette

An exclusive first-look at our upcoming book Tasting Cider by editor Erin James, this recipe takes a childhood nemesis and splashes it with cider, nuts and smoked fish for a tasty spin. For more recipes like this, pre-order your copy of Tasting Cider here, available July 27.

Restaurateur and chef Ben Poremba’s St. Louis food empire stretches throughout the Gateway City, including Elaia, the intimate, fine-dining restaurant adjacent to his casual, vinyl-record-spinning wine bar Olio. Rooted in Mediterranean influence with seasonality of his home region, Poremba’s dish is basic at the crux but is enhanced with flavor combinations like smoky fish with sharp cheese and thinly shaved Brussels sprouts, a childhood nightmare vegetable turned cool.

For the pairing, a hometown St. Louis brewery goes rogue with its first cider exposé. Urban Chestnut Brewing Co.’s Bushelhead is easy drinking and approachable, a golden goblet sold at a brewery and made by a brewer to help band the two separate bodies of cider and beer. Reducing the cider burns off a bit of the booze in this recipe but keeps the intense and fermented flavors, adding complexity to the vinaigrette and making a natural partner in pairing.

Shaved Brussels Sprouts Salad with Smoked Trout, Black Walnuts, Pecorino and Hard Cider Vinaigrette
Recipe by Chef Ben Poremba, Elaia, St. Louis, MO
Makes 4–6 servings

½ cup black walnut pieces
4 cups Brussels sprouts, thinly shaved on a mandoline
1 cup chives, thinly sliced
½ cup smoked trout, picked over and flaked
½ cup pecorino, in chunks
¼-½ cup Hard Cider Vinaigrette (recipe follows)

Preheat the oven to 350° F (180° C). Spread the walnuts on a baking sheet and bake for 8 to 10 minutes.

In a large bowl, combine the Brussels sprouts, chives, trout, pecorino and walnuts. Lightly toss with the vinaigrette, and serve.

Hard Cider Vinaigrette
Makes about 1 cup

2 cups Urban Chestnut Brewing Bushelhead cider
¼ cup apple cider vinegar
¼ roasted walnut oil
⅓ cup grapeseed oil
1 teaspoon Dijon mustard

In a saucepan over medium-low heat, cook the cider until it reduces to ⅓ cup, roughly the consistency of maple syrup. In a bowl, whisk together the cider, vinegar, walnut oil, grapeseed oil and mustard. Store in the refrigerator.

Excerpted from Tasting Cider © 2017 by Sip Publishing. Photography © by Antonis Achilleos. Used with permission from Storey Publishing.

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