By Chef Ella Freyinger

January 2021

Ingredients

  • 1⁄4 sesame sourdough loaf, cut into cubes (6 cups)
  • 2 apples, cored
  • 2 ribs celery, thinly sliced on the bias
  • 1⁄2 pound brussel sprouts
  • 1 shallot, thinly sliced
  • 6 oz shaved parmesan
  • 1⁄3 cup fried sage leaves (see below)
  • 1 recipe vinaigrette (see below)
  • FOR THE VINAIGRETTE
  • 1 tsp finely minced Garlic
  • 1 tsp Dijon
  • 1⁄2 cup White Balsamic Vinegar
  • 1⁄2 cup Extra Virgin Olive Oil
  • 1 1⁄2 tsp Sea Salt
  • 1⁄2 tsp Black Pepper
  • FOR THE SAGE LEAVES
  • 1⁄3 cup fresh sage leaves
  • Olive oil

Steps

  • Place the bread cubes in a bowl and cover with filtered water. Set aside.
  • Using a mandolin, thinly slice the apple, brussel sprouts and shallot. Squeeze any excess water from the bread and place into a large
    mixing bowl.
  • Add the apples, celery, brussel sprouts, shallot and vinaigrette. Toss to
    coat. Add the parmesan and sage, gently tossing just until combined. Season to taste with sea salt and black pepper.
  • FOR THE VINAIGRETTE
  • Place all ingredients in a bowl and whisk to combine.
  • FOR THE SAGE LEAVES
  • Place a skillet over medium heat and pour enough oil to reach about 1⁄4 inch depth. Line a plate with paper towels.
  • Once the oil begins to ripple and is hot add the sage leaves. Making sure to stand back as the moisture in the herbs can cause some splattering.
  • Fry them for 5-10 seconds and remove with a fine mesh spider or strainer. Repeat with the sliced garlic. Reserve and save the oil.
  • Enjoy!