If there is one thing Snooty can tell you about fine dining, it’s to always eat your greens. Chef Jamil from Michael’s on East served up a special in honor of the South Florida Museum manatee at Snooty’s birthday bash this weekend and the dish was recognized in turn with the “Fancy and Fun” award. Made from ingredients in Snooty’s regular diet, Jamil has since shared the recipe for those looking to make a splash in their own kitchens. 

Snooty’s Summer Salad

Ingredients (for salad): 1 cup walnuts, chopped; 1 pound brussels sprouts, trimmed, halved and thinly sliced; 1 pound baby kale, remove thick center rib, leaves thinly sliced; 1 cup coarsely grated or chopped Parmigiano Reggiano; 1 cup roasted yellow beets, diced; 1 green apple, thinly sliced; 1 cup carrots, shredded.

Combine all ingredients in a large bowl, reserving ½ of the cheese to garnish as the dish is plated.

Ingredients (for dressing): 1/4 cup fresh lemon juice, from about 2 lemons; 1/4 cup orange juice; 1/2 cup extra virgin olive oil; 1 tablespoon Dijon mustard; 2 tablespoons finely chopped shallots, from one large shallot; 1 small clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper.

Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Mix all ingredients together and bake pumpkin seeds for 3-5 minutes, until toasted and fragrant. (Be cautious not to let them burn!) Set aside until ready to plate the dish.

Ingredients (for pumpkin seeds): 2 Tbsp pumpkin seeds; 1 tsp extra virgin olive oil; Pinch of cayenne pepper; Pinch of chili pepper; Pinch of blackened seasoning (Chef Jamil recommends Chef Paul Prudhomme’s Magic seasoning).

Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Mix all ingredients together and bake pumpkin seeds for 3-5 minutes, until toasted and fragrant. (Be cautious not to let them burn!) Set aside until ready to plate the dish. 

Pour the dressing over the salad mixture and toss well. Portion salad into salad bowls or plates to serve. Garnish with reserved cheese and roasted pumpkin seeds.