Guest guest Posted March 20, 2009 Report Share Posted March 20, 2009 Thank you. This recipe=magic The deeply misunderstood & disrespected Brussels sprout rules again. :) Toasted hazlenuts...check. [click click click -- sound of shoes going to buy hazlenuts] --- On Fri, 3/20/09, Joe Jackson <biceps15 wrote: > Joe Jackson <biceps15 > Brussels Sprouts Salad > > Friday, March 20, 2009, 9:53 PM > Brussels Sprouts Salad* > > •   1 1/2 pound brussels sprouts, freshest you can > find > •   3 tablespoons extra-virgin olive oil > •   2 to 3 tablespoons fresh lemon juice > •   2 teaspoons freshly chopped tarragon > •   1/3 cup fresh chives or green onions, minced > •   2-3 big pinches of salt > •   1 1/3 cups hazelnuts, smashed just a bit and > toasted > •   2 ounces hard, salty, aged cheese, shaved > (pecorino, dry aged jack, Parmesan, etc). > > Shred the brussels sprouts whisper thin using a mandoline, > or alternately, a knife. Five minutes before serving, place > the shredded sprouts in a large mixing bowl and toss gently > with the olive oil, lemon juice, thyme, chives, salt, and > hazelnuts. Taste and adjust the seasoning, adding more lemon > juice if needed, keeping in mind the cheese will bring a > salty element to the salad. Add the cheese and toss once or > twice to distribute it evenly throughout the salad. > > > > > > ________________ > Looking for the perfect gift? Give the gift of Flickr! > > http://www.flickr.com/gift/ > > Quote Link to comment Share on other sites More sharing options...
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