Recipe By Chef John
Published Jun 23rd
Prep 20m Cook 4m Additional 10m Ready In 34m
Servings 4 servings Calories 403.8

Watch your back, Caesar! This salad could be the next national favorite and 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 Dijon vinaigrette, it’s amazing.

Recipe Ingredients

  • ¼ cup real French Dijon mustard
  • ¼ cup seasoned rice vinegar
  • ¼ cup vegetable oil
  • ¼ teaspoon Worcestershire sauce
  • freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • ¾ cup pecan halves
  • 2 teaspoons vegetable oil
  • 1 pinch salt, or to taste
  • 1 teaspoon white sugar
  • 4 hearts of romaine, cut or torn into bite-size pieces
  • 1 apple, thinly sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh tarragon
  • 2 ounces extra sharp aged Cheddar cheese

Cooking Directions

  1. 1 Place Dijon mustard, vegetable oil, seasoned rice vinegar, Worcestershire sauce, pepper, and cayenne into a bowl. Whisk thoroughly until well blended, about a minute. Transfer to an easy-to-pour container.
  2. 2 Place pecans in a skillet over medium heat. Drizzle with vegetable oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 or 2 minutes. Sprinkle with kosher salt and sugar. Cook and stir another minute; remove from heat. Transfer to a plate to cool.
  3. 3 Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You make not need all of the dressing.
  4. 4 Garnish with a few toasted pecans and some grated Cheddar cheese.

Nutrition Facts

  • Calories 403.8
  • Carbohydrate 19 g
  • Cholesterol 14.8 mg
  • Fat 35.3 g
  • Fiber 4.8 g
  • Protein 6.7 g
  • Saturated Fat 6.3 g
  • Sodium 830.7 mg
  • Sugar 9.7 g

Chef's Notes

The dressing should be sharp and acidic, but please adjust to your taste.
Learn how to make the "Brutus" Salad!
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  1. I made this salad exactly as described in the recipe and video. Burned the pecans the first time (my bad) but had enough to do it again. Family dinner (my contribution) and everybody raved. Loved the salad! Will keep it in the rotation! Thank you Chef John! I can always count on you. Love the - Read more ...
  2. Great substitute for Cesar salad. E tu Brutus?
  3. I doubled the dressing recipe and used half to marinade chicken breasts for a couple hours in the fridge, then sautéed in a nonstick pan over medium until cooked through, sliced and added to the salad. It was delicious, and the chicken made it a filling dinner. Also added a few shakes of dried tarragon - Read more ...
  4. I followed the recipe to the letter no changes or additions whatsoever. I thought it was awful and couldn t even finish eating it -- I tossed out the remainder. The sharp and acidic dressing coupled with the sharp cheese was just too much. My dinner guests didn't like it either. Dill and tarragon are - Read more ...
  5. Delicious. I only used half the dressing so made a spinach Brutus the next day. It was good too. Be sure not to skip the herbs, they really add a lot. *Update*. Try this with Chef John's pork tenderloin Diablo. Perfect fall flavors, yet light enough for warm Indian Summer days.
  6. I love Dijon mustard.....but I was worried this might be too much Dijon even for me. But it was fantastic. I didn't use all the dressing at once so I have tried it on different greens spinach rocket leafy green and it's great on all of them. I will also make the salty/sweet pecans for - Read more ...
  7. It was good as is, but the next day I made it again, adding chunks of chicken I made using this recipe for dijon mustard honey chicken and cranberries and it was the best salad I've ever had in my life.
  8. Delicious and filling with unique flavors. I made this exactly as shown on the recipe. I will be making it often.
  9. It's difficult to get excited about a salad, but this one was a winner when I made it for my sous chef mother-in-law and her highly discerning palate. Her daughter loved it too. :)

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