Monday, February 24, 2014

Green is the New Black: Brussels Sprout Slaw w/ Egg & Almonds


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.


Serve immediately.

Enjoy and be healthy. :)

6 comments:

Natalia B said...

I'm a big fan of brussels sprouts and can't wait to try this. I especially like the citrus vinaigrette here. I like to have many of my salads midday with some cooked meat - do you think cooked chicken would go well with this?

Stacey Snacks said...

Natalia,
I don't see why you couldn't add in grilled chicken or shrimp to this salad! Sounds good to me!
Enjoy!

YummyMommy2 said...

Can't wait to have a salad........I'm over winter food. This is fresh and bright and healthy looking.
Yum.

Ciao Chow Linda said...

You've got a winning salad here with all those delicious ingredients - it's similar to another one I made recently on Marie's blog, but yours has those eggs. That makes it a complete meal all by itself.

Proud Italian Cook said...

I'm digging those shaved eggs, I want them all over everything!

Eileen said...

Another beautiful salad.