Recipes Salad Green Salad Recipes Romaine Lettuce Salad Recipes The Brutus Salad 4.5 (24) 20 Reviews 7 Photos This Brutus salad could be the next national favorite, so watch your back, Caesar! It was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. With apple slices, romaine lettuce, Cheddar cheese, fresh herbs, toasted pecans, and a Dijon vinaigrette, it's amazing. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 19, 2024 Save Rate Print Share Add Photo 7 7 7 7 Prep Time: 20 mins Cook Time: 5 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Vinaigrette: ¼ cup Dijon mustard ¼ cup seasoned rice vinegar ¼ cup vegetable oil ¼ teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste freshly ground black pepper Toasted Pecans: ¾ cup pecan halves 2 teaspoons vegetable oil 1 teaspoon white sugar 1 pinch kosher salt, or to taste Salad: 4 hearts of romaine, cut or torn into bite-sized pieces 1 apple, thinly sliced 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh tarragon 2 ounces extra-sharp aged Cheddar cheese Directions Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container. Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool. Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette. Garnish with a few toasted pecans and some grated Cheddar cheese. Chef's Note: The vinaigrette should be sharp and acidic, but please adjust to your taste. For the best flavor, use real French Dijon mustard in the vinaigrette. Editor's Note: Nutrition data for this recipe includes the full amount of vinaigrette ingredients. The actual amount consumed will vary. I Made It Print 50 home cooks made it! Nutrition Facts (per serving) 404 Calories 35g Fat 19g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 404 % Daily Value * Total Fat 35g 45% Saturated Fat 6g 32% Cholesterol 15mg 5% Sodium 831mg 36% Total Carbohydrate 19g 7% Dietary Fiber 5g 17% Total Sugars 10g Protein 7g 13% Vitamin C 25mg 28% Calcium 155mg 12% Iron 2mg 9% Potassium 376mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.