53 minutes ago
Monday, November 29, 2010
For Meatless Mondays, here is something light to start the week off right.
I thought I had tried Brussels sprouts every which way.
Here is yet another way to enjoy these little green cabbages, which have become one of my favorite vegetables.
If you have never had your sprouts raw, don't be scared. They taste wonderful.
This is a bright and fresh salad and I can't wait to make it again. The toasted walnuts with lemon and Pecorino is the perfect combination. We ate the entire bowl!
The recipe from Saveur suggests you shred the sprouts on a mandolin. At first I thought that was crazy, there must be a better way. After slicing and dicing, the mandolin (though a pain in the butt to shred each little guy) is the only way to go.
Brussels Sprout Salad w/ Pecorino & Walnuts (adapted from Saveur):
1 lb. Brussels sprouts
2 cups toasted walnut halves
1⁄3 cup grated Pecorino, plus shavings for garnish
1⁄4 cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
Kosher salt and coarsely ground black pepper
Start with the freshest Brussels Sprouts and wash them well.
1. Working over a large bowl, shave Brussels sprouts into very thin slices on a mandolin, starting from each sprout's top while holding it between thumb and forefinger by its stem. Be extremely careful doing this, or you will lose a finger! Discard stems.
2. Add walnuts, Pecorino, olive oil, lemon juice, and black pepper to taste. Depending on the saltiness of the cheese, season lightly with salt to taste.
3. Toss with a spoon until just combined and divide salad between 4 bowls or small plates. Using a peeler, shave more pecorino over the top; drizzle with more olive oil and add more pepper to taste.