Roasted Fennel & Brussels Sprout Salad

Simple Plant-Based Success

With its continued rise in popularity, plant-based is demanding a spot as a menu category all of its own. It’s essential that your restaurant offers vegetable-centric items that match the next-level innovation and flavor displayed across your menu. Start by utilizing quality and trending produce items that boast health-benefits. Maines offers a variety of fresh, ready-to-use product that makes this easy and profitable for your operation. The salad below features Fresh Cut Brussel Chips, versatile pre-separated brussel sprout petals that make a flavorful, nutritious, and time-saving addition to any plant-based menu. Further save on labor costs by utilizing vacuum-packed Cooked Beets in a vibrant, on-trend vinaigrette.

 

Roasted Fennel & Brussels Sprout Salad
A flavorful, nutritious, and easy to prepare salad featuring roasted fennel and hazelnuts, brussels sprout chips, apples, raddichio, and a citrus-beet vinaigrette
Servings
4
Servings
4
Roasted Fennel & Brussels Sprout Salad
A flavorful, nutritious, and easy to prepare salad featuring roasted fennel and hazelnuts, brussels sprout chips, apples, raddichio, and a citrus-beet vinaigrette
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
Citrus-Beet Vinaigrette
  1. Purée all ingredients, except oil, in a food processor; with food processor running, slowly add oil in a steady stream to emulsify. Cover and refrigerate in an airtight container up to 6 days. Makes about 1½ cups
Roasted Fennel & Hazelnuts
  1. Toss fennel, oil, salt and pepper in a bowl; roast at 425°F on a parchment-lined sheet tray until golden brown and tender, about 30 minutes. Add hazelnuts and lemon zest; roast until fragrant, about 5 minutes. Cover and refrigerate in an airtight container up to 6 days. Makes about 4 cups.
For Serving
  1. Heat ½ tablespoon oil in a sauté pan over high heat. Add 1 cup Brussel Chips and cook until lightly charred, about 2 minutes. Add 1 cup Roasted Fennel & Hazelnuts; cook until just heated through, about 1 minute.
  2. Toss ½ cup radicchio, ¼ cup each apple and parsley, 2 tablespoons cheese and Brussel Chip mixture in a bowl. Serve salad drizzled with Citrus-Beet Vinaigrette and garnished with fennel fronds and black pepper.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Maines Produce Cooked Beets #047061

Red Wine vinegar #305847

Honey #306362

Lemons #096189

Lime #096209

Sea Salt #036458

Fresh Ground Black Pepper #036405

Olive Oil #047160

Fennel #097193

Hazelnuts #096256

Maines Produce Fresh Cut Brussel Chips #006649

Radicchio #098810

Pink Lady Apples #096026

Italian Parsley Leaves #097527

Aged Gouda #023326

Leave a Reply

Your email address will not be published. Required fields are marked *

*