1 hour ago
Monday, February 24, 2014
It's so true. Green is the new black!
When did vegetables become so fashionable????????????
Who would ever think that I would eat Brussels sprouts RAW no less, and love them.
Kale, Spinach, Beet Greens, Brussels sprouts...........these were things that made me choke as a kid.
Today they are very much in style, and here to stay.
They are on every menu. I don't think a week goes by when I don't see a beet salad or kale salad on a restaurant menu.
They are "superfoods", anti-oxidants, greens that we need to sustain a healthy life.
They all have cancer fighting vitamins (so they tell me), and I want to eat as much of them as possible.
This is a delicious slaw made with shaved raw Brussels sprouts and shaved hard boiled eggs.
The recipe was adapted from Michael Chiarello's recipe and it was delicious.
The original recipe is for a crowd (they use 1 1/2 of olive oil and 6 cups of sprouts). I adapted the recipe to serve 4 people.
Michael Chiarello's Shaved B.S. Salad w/ Marcona Almonds & Eggs: (adapted from the WSJ)
2 large eggs
Juice of a lemon
Juice of a small orange
1 shallot, finely chopped
1/4 cup olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup Brussels sprouts
1/3 cup Marcona almonds, finely chopped
1/4 cup grated pecorino cheese
Make hard-boiled eggs: Fill a medium-size pot with cold water, add eggs and set over medium-high heat. Bring water to a boil, then reduce heat and gently simmer 10 minutes. Remove eggs from water and run under cold water until cool.
Meanwhile make vinaigrette: In a small bowl, whisk together lemon and orange juices and shallot. Gradually whisk in olive oil in a slow, thin stream to form an emulsion. Season with salt and pepper.
Sieve eggs: The recipe wants you to separate the yolks and whites, but I just grated the eggs whole, on a box grater. Set aside.
Holding the stem of each Brussels sprout, use a mandoline to thinly shave. (Alternately, use a sharp knife to slice as thinly as possible).
In a large bowl, toss together Brussels sprouts, sieved eggs and almonds.
Pour some of the vinaigrette over salad and toss again. Top with pecorino and adjust seasonings.
Enjoy and be healthy. :)