Wednesday, June 11, 2014

shredded brussel sprouts salad

Summer in our apartment means the returns of bright, meal-sized salads.  This is one of my favorites -- the speck gives it a little bit of extra salt and meatiness, so it feels more substantial.

From Food52.

Serves 3-4.

1/4 lb brussel sprouts, trimmed and shaved on a mandoline.
1 c. finely chopped arugula
     [Alternative: double the brussel sprouts and nix the arugula]
1-2 ribs of celery, trimmed and finely diced
4-6 slices speck (or some other sturdy-but-thinly-sliced cured meat), cut into slivers
1/4 c. dried cranberries, roughly chopped (I've also used dried tart cherries here, to great effect)
1/3 c. walnuts, finely chopped
1/4 c. finely grated pecorino cheese
salt & pepper
2 Tbs. olive oil
1/2 lemon, to taste
dash of chili powder

Mix the salad components up in a large bowl, add the olive oil and dash of chili powder. (The recipe calls for piment d'espelette, but chili powder is a perfectly adequate substitute.) Add lemon juice, salt and pepper to taste, and toss until the dressing is evenly distributed.

Protip: the brussel sprouts are sturdy enough that this stores really well -- even dressed! -- in the fridge overnight.

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