Old Homestead Cod and Brie Salad
Bring a touch of luxury to your weeknight with this quick and easy main course salad. Local romaine, peppery arugula, and red onions are tossed together with garlicky croutons and balsamic dressing. And the luxury? Chunks of cod, sauteed mushrooms, and creamy brie to layer on top.
Servings
Produce
Red Romaine Lettuce
10 5 oz
Arugula
3 1.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Cremini mushrooms
8 4 oz
Thyme
.12 0.06 oz
Garlic (Organic)
3 1.5 Clove
Protein & more
Ciabatta roll
2 1 Whole
Brie cheese
4 2 oz
Pecans
1.5 0.75 oz
Cod
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Butter, salted
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Black pepper
1/2 0.25 teaspoon
Spice mix
Sweet paprika
2 1 teaspoon
Granulated Garlic
2 1 teaspoon
Black pepper
1 0.5 teaspoon
White sugar
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Balsamic vinaigrette
Olive oil
3 1.5 tablespoon
Balsamic vinegar
1 0.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Sea salt
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Thinly slice romaine lettuce or chop bite-sized. b. Cut cremini mushrooms into ½"-thick slices. c. Thinly slice red onion. d. Chop arugula bite-sized or leave whole. e. Leave 1 garlic clove whole, mince the rest.
Instructions
1
Toast croutons:
a. Set oven to broil, on high if your oven has broiler settings. Prep a medium baking pan.
b. Cut ciabatta into 1”-thick slices. Brush with olive oil. Slice 1 garlic clove in half and rub on each slice of ciabatta.
c. Add croutons to baking pan. Toast in the oven, 1 minute. Watch closely! Remove from oven and set aside.
2
Cook cod:
a. Turn oven to 425º.
b. Season cod with ½ tsp salt and steak seasoning.
c. Heat 1 tbsp olive oil in a large sauté pan over medium-high heat. Place cod in pan. Sear about 2 minutes each side.
d. Transfer to baking pan. Cook until opaque throughout, about 15 minutes. Remove from oven and set aside to rest.
3
Cook mushrooms:
a. In the same sauté pan over medium-high heat, add 2 tbsp butter, cremini mushrooms (½”-thick slices), remaining garlic (mince), and thyme (leave whole). Cook until caramelized, 3-4 minutes.
4
Assemble salad:
a. In a large bowl, add romaine lettuce (slice or chop bite-sized), arugula (chop bite-sized or leave whole), red onion (thinly slice), and balsamic vinaigrette. Toss to combine.
5
Serve:
a. Divide salad among plates.
b. Top with cod (chop into 1" pieces) and brie (thinly slice).
c. Garnish with pecans (toast if desired, rough chop).
Chef's notes
Vegetarians can omit the cod and still have a luxuriously delicious salad thanks to the garlic croutons and creamy brie.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX