Valleybrink Road Salad Recipes

These two salads represent simplicity at it's best. Barrett Prendergast creates magic in the kitchen, and now you can too with these special recipes.  We had the loveliest time cooking with Barrett. She has such an ease about her in the kitchen that made the day so magical. During our time with her, she taught us how to make two incredible salads which have now become staples in our recipe repertoire. If persimmons are out of season, you can easily replace them with ingredients like apples, pears or figs. And a mandolin is highly recommended for the brussels sprout salad!

Brussels Sprout Salad with Persimmons, Toasted Hazelnuts, and Pecorino

Serves 4

  • 1 pound brussels sprouts, thinly shaved on a mandolin
  • 2 persimmons, cut into thin wedges
  • 1/3 cup hazelnuts, toasted and skin removed
  • a wedge of Pecorino cheese
  • sherry vinaigrette (recipe to follow)
  • sea salt, freshly ground black pepper

In a large bowl, combine the brussels sprouts, persimmons, and hazelnuts. Slowly drizzle the vinaigrette on the salad and start turning it with your hands to coat. Shave a generous amount of Parmigiano Reggiano onto the brussels sprouts and continue mixing. Add more vinaigrette and Parmigiano Reggiano as necessary. Taste and season with sea salt and freshly ground black pepper.

Sherry Vinaigrette

  • 2 tablespoons sherry vinegar
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil sea salt
  • freshly ground black pepper

Combine vinegars, olive oil, a generous pinch of salt and some freshly ground black pepper in a mason jar. Shake to combine.

Kale and Arugula Salad with Feta, Breadcrumbs, and Toasted Almonds

Serves 4-6

  • 1/2 lb wild arugula
  • 1 bunch of Lacinato kale, stems removed and torn into small pieces 2 shallots, thinly sliced
  • 1 cup homemade breadcrumbs (recipe follows)
  • 1/2 cup crumbled greek feta
  • 1/2 cup toasted almonds, chopped
  • lemon vinaigrette (recipe follows)
  • sea salt, freshly ground black pepper

In a large bowl, combine the arugula, kale, feta, shallots, almonds, and 1/2 the breadcrumbs. Slowly drizzle a little vinaigrette on the salad and start mixing. Continue adding the vinaigrette until the leaves are coated. Taste. Season with sea salt and black pepper as necessary. Serve immediately.

Lemon Vinaigrette

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper.

Combine the lemon juice, vinegar, olive oil, a generous pinch of sea salt and some black pepper in a mason jar. Shake to combine.

Homemade Breadcrumbs

  • Loaf of sourdough or a country style bread
  • extra virgin olive oil
  • sea salt
  • freshly cracked black pepper

Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside. Remove all the crust from the loaf. Cut it into cubes and pulse in a food processor until the crumbs reach the texture you want.

Toss with olive oil to lightly coat and pour onto a baking sheet, creating a thin layer of crumbs. Bake until golden brown, about 15 minutes. Remove from the oven and season with sea salt and pepper. Store in an airtight container for up to a week.

Valleybrink Road www.valleybrinkroad.com // instagram: @valleybrinkroad

Photography by: Emily Knecht

How To Glow, RecipeshowyouglowComment