Tuesday, May 30, 2017

Fumbling Toward Culinary Talent: Brussel Sprout Salad

I saw this recipe made on a cooking show recently. I was not skeptical of it because I've always liked brussel sprouts. The only problem with them is that when they're overcooked, they stink to high hell. 

2 lbs. of brussel sprouts
1/2 cup of pine nuts, toasted
1 cup of Parmesan cheese
3 tablespoons of freshly squeezed lemon juice
2 tablespoons of Dijon mustard
6 tablespoons of extra virgin olive oil
1 teaspoon of kosher salt
Pepper to taste
1 shallot, minced
1 clove of garlic, grated on a microplane

Rinse the sprouts, cut the butt ends, cut them in half, and chop them finely. Use a salad spinner, rinse them, and spin out the water. Toast the pine nuts. 

In a bowl put in the lemon juice, mustard, shallots, and garlic. Whisk. Slowly incorporate the olive oil as you whisk. Fold the sprouts into vinaigrette and then add in the pine nuts and Parmesan cheese. 

If I had to do it again, I'd probably add a tablespoon of lemon juice, use two more tablespoons of oil, and add honey to sweeten it up a bit. 

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