Monday, January 31, 2011
Brussel Sprouts Salad
Raw Brussels sprouts? Really? Seeing as 3 years ago I'd never tasted brussels sprouts and only remembered them being in a Sesame Street song, I've come pretty far. Turns out, I even like Brussels sprouts raw!
Curtis and I enjoyed this salad. Curtis told me that this was his favorite "strange" salad that I make (he believes the perfect salad is some very fresh lettuce with some good olive oil and balsamic vinegar). This is definitely worth the trip to the Farmer's Market for Brussels sprouts. The kids didn't eat it, but that was fine with Curtis and I.
This serves 4 -6, unless you love it as much as we do! This tastes best if you let it stand for an hour before serving.
Raw Brussels Sprouts Salad
adapted slightly from In the Kitchen with a Good Appetite by Melissa Clark
10 oz Brussels sprouts, trimmed
juice of 1/2 lemon
coarse salt, to taste
freshly ground black pepper, to taste
1/2 c extra virgin olive oil
1 c toasted pecans, chopped
3/4 c Gruyere, Pecorino Romano, or Manchego cheese, grated
Chuck (that's a real good cooking term, isn't it?) the Brussels sprouts into a food processor fitted with the slicing disc. (This is a fun part for kids to help with because there's lots of instant excitement). Put the sprouts in a bowl and toss with lemon juice and a little salt and pepper. Let stand for 5 minutes. Add the olive oil and toss well. Gently stir in the pecans and cheese. Taste and adjust seasonings. Serve immediately or let stand for one hour before serving.