Forest, a 2016 Top Best New Restaurant, features Bulgarian feta in its salad. Videolicious
Forest Brussel Sprout salad with Bulgarian Feta. Wednesday, April 6, 2016, recipes by Detroit Free Press Food writer Susan Selasky, at the Great Lakes Culinary Center in Southfield. Jessica J. Trevino/Detroit Free Press.(Photo: Detroit Free Press)Buy Photo
Feta & Brussels Sprouts Salad
Makes: 2 salads /
Preparation time: 15 minutes /
Total time: 20 minutes
Last week, Forest was named one of the Free Press/Metro Detroit Chevy Dealers Top 10 Best New Restaurants. This Brussels sprouts salad from the Birmingham hot spot is simple yet packed with flavor. The elegant shaved sprouts are blended with roasted sprouts and tossed with Bulgarian feta cheese. Look for the cheese at grocery stores with a large cheese selection such as Holiday Market in Royal Oak. Bulgarian feta is made from sheep’s milk. The texture is creamier than Greek feta and the flavor profile is tangier. Finally, the salad is finished with a soft white balsamic vinegar-based vinaigrette. Don’t skip this or use the dark balsamic, which would overpower the tender Brussels sprouts and feta.
DETROIT FREE PRESS
Chefs from the 10 Best New Restaurants share recipes
1/2 cup Brussels sprouts, shaved and roasted
Salt and freshly ground black pepper to taste
2 cups Brussels sprouts, ends removed, shaved
3 tablespoons golden raisins
2 ounces Bulgarian feta
2 tablespoons white balsamic vinegar
1/4 cup olive oil
3 tablespoons pine nuts, toasted
Preheat the oven to 375 degrees. Place the 1/2 cup shaved Brussels sprouts on a baking sheet. Sprinkle with a few pinches of salt and pepper. Drizzle with a few drops of olive oil and toss to coat. Roast about 8 minutes or until lightly browned. Remove from oven and cool.
In a large bowl, combine the roasted and regular Brussels sprouts, raisins, feta, balsamic vinegar, olive oil and pine nuts. Gently toss to coat. Serve.
From Forest, Birmingham.
Tested by Susan Selasky for the Free Press Test Kitchen.