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–+ servings
julienne salad

Julienne Salad

Arielle Hess
Impressive to look at and to eat, this vibrant julienne salad adds a wow factor to brunch. Vegetables, cheeses, and hard-boiled eggs are carefully prepared and arranged, then topped with crunchy seeds, chewy dried fruits, and balsamic vinaigrette. These thinly cut strips of cheese and vegetables are enough for a meal on their own or can be shared alongside some light sandwiches and drinks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 2
Calories 680 kcal

Ingredients
  

  • 2 large eggs
  • 4 oz sharp cheddar cheese (yellow)
  • 4 oz sharp cheddar cheese (white)
  • ¼ cup dried cranberries
  • 2 tablespoons pumpkin seeds
  • 1 large carrot
  • ⅓-½ orange bell pepper
  • ⅓-½ red bell pepper
  • 4-5 sprigs of parsley
  • 1 medium cucumber
  • 4-6 radishes
  • 8-10 grape tomatoes
  • ½ one large avocado
  • 1 clementine
  • 3/4 cup of extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 ½ tablespoon honey mustard
  • Sea salt (to taste)
  • Ground pepper (to taste)

Instructions
 

  • Bring a small saucepan filled with water to a boil.
  • Gently place 2 large eggs into the boiling water, reduce the heat to a low boil, and cook uncovered for 12 minutes.
  • Remove the eggs from the water and place them in an ice bath.
  • When the eggs feel just slightly warm, after 4-5 minutes, peel them and slice them in half.
  • Peel one cucumber and one carrot.
  • Cut into thin, julienne strips: 1 cucumber, 1 carrot, 4 oz. sharp yellow cheddar cheese, 4 oz. sharp white cheddar cheese, ⅓-½ a red bell pepper, and ⅓-1⁄2 an orange bell pepper
  • Slice 4-6 radishes into rounds.
  • Slice 8-10 grape tomatoes in half.
  • Peel and section 1 clementine.
  • Wash and dry 4-5 sprigs of parsley.
  • Place 1 ½ tablespoon of mustard, ¾ cup of olive oil, ¼ cup of balsamic vinegar, and a pinch of salt in a bowl. Whisk until smooth. Or if using a mason jar, shake vigorously until the ingredients are well incorporated.
  • Assemble the ingredients on a plate, adding clusters of ingredients around the plate in a circular, starburst, or clock-shaped pattern.
  • Garnish with a sprinkle of 2 tablespoons of dried cranberries and 1 tablespoon of pumpkin seeds
  • Dress with the balsamic vinaigrette.
  • Enjoy!

Notes

When you’re julienning the vegetables and cheese, don’t worry about perfection. Think about creating match sticks from your ingredients. Even if every slice isn’t perfect, you will still create a visually impressive effect when you arrange the ingredients on the plate.
When you make the hard-boiled eggs, I find it easiest to peel them if I immediately put the eggs in an ice bath after they have cooked and then remove their shells while they are just slightly warm.
Aside from balsamic vinegar, you use a different acid. Infused vinegar, like ones flavored with pomegranate, apricot, or citrus would be delicious. You can also simply use lemon juice or orange juice. Just make sure you taste the dressing to make sure you’ve balanced the oil and acid to something you like.
You can make everything in this dish up to several days in advance and assemble it when you are ready to serve it. You will likely need to whisk your dressing again to reincorporate the ingredients.

Nutrition

Calories: 680kcalCarbohydrates: 57.34gProtein: 27.66gFat: 40.22gSaturated Fat: 11.64gFiber: 9.1gSugar: 35.89g
Keyword salad, vegetables
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