Monday, July 19, 2010

Best Salad in Phoenix: Brussels Sprout at Chelsea's Kitchen

This is the best salad I’ve had in Phoenix to date: the Brussels Sprout Salad at Chelsea’s Kitchen. Its vibrant color and mix of flavors will make a sprout lover out of anyone.

The salad is made with blanched brussels sprouts, almonds, dried blueberries and cranberries, smoked bacon and topped with Manchego cheese. It is tossed in a mustard vinaigrette. A bit spendy for a salad, but worth it when I imagine preparing four pounds of sprouts for my family ($13 lunch/$14 dinner). You can order grilled chicken or salmon on the side($5).

Thankfully I discovered the recipe in the Los Angeles Times.

Salad (1 serving)

1 pound Brussels sprouts

1 tablespoon dried cranberries

1 tablespoon dried blueberries

2 tablespoons toasted whole almonds,California or Spanish Marcona

3 tablespoons mustard vinaigrette

3 tablespoons chopped, cooked good-quality bacon

1 ounce Manchego cheese, shaved using a peeler

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.

2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds, bacon and just enough vinaigrette to lightly moisten.

3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.

Mustard Vinaigrette

2 tablespoons honey

1 1/2 tablespoons Champagne vinegar, more as desired

1 tablespoon fresh lemon juice with pulp

1 1/2 teaspoons lemon zest

1 1/2 teaspoons whole grain mustard, more as desired

1 1/2 teaspoons minced garlic

3/4 cup light olive oil

Sea salt

Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Chelsea's Kitchen

5040 N 40th Street

Phoenix, AZ 85018



  1. That looks so good! Have you made it yet at home? I want to make it. Can you believe I have never made, cooked or eaten a brussel spout. I might just have to start

  2. i haven't made it--like i said, the idea of blanching 2 lbs of sprouts (for me and matt) has kept me away. after i buy all of the ingredients i think i'm getting close to $20 (almonds, dried fruits etc.). someday i'd like to make it though! it is so awesome.