A tasty stop to OTTAWA
OTTAWA ACCORDING TO…
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BLOND STORYVirginie Goudreault & Sarah Fortin |
Their take on the Nation's Capital
Virginie: "I’m happy to do my part by collaborating with Alexis de Portneuf cheeses to bring you this exclusive recipe. A few weeks ago, Sarah, Stéphanie (our photographer) and I made a daytrip to Ottawa to soak in the atmosphere and activity of our beautiful capital city.
We walked around the city for hours, trying to see as much as possible. Of course, we made as stop at the Parliament Buildings (a must see!). But we also happened upon a delightful local market. What I found there inspired this recipe.
It was my first trip to a market this year, and I went crazy over the freshness of what was on offer. I got the idea of creating a sweet-and-savoury salad. What better way to enjoy the beginning of summer than with a meal-sized salad packed with vegetables AND fruits? Make it yourself in just a few simple steps!"
Fit-for-a-Statesman Salad with Kale, Brussels Sprouts, Apples, Nuts and Sir Laurier Cheese
- 2 handfuls of kale, washed, dried and thoroughly massaged
- 5 Brussels sprouts, finely chopped
- ½ apple, cubed
- ¼ package Sir Laurier cheese, cubed
- 1 tbsp pine nuts
- 1 tbsp pecans
- 1-2 tbsp vinaigrette
- Salt and pepper to taste
- 1 drizzle olive oil
For the vinaigrette*
- ⅓ cup olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp white balsamic vinegar
- 1 tbsp whole grain Dijon mustard
* This vinaigrette is incredibly versatile. One try and you’re sure to add it to your repertoire. I like to make a larger quantity and keep the excess in the fridge for the week.
Prep:
- In a bowl, toss together the chopped Brussels sprouts, pine nuts and pecans with salt, pepper and a drizzle of olive oil.
- Spread the mixture onto a baking sheet, then bake for 20 minutes at 400 °F. Finish with 3-4 minutes on broil, removing when crisp. Set aside.
- After washing the kale and removing the stems, massage thoroughly to remove its bitterness. Then, toss with the crunchy Brussels sprout mixture, apples and cheese in a bowl.
- Emulsify the vinaigrette, using 1-2 tbsp to dress the salad.
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