Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, October 11, 2011

Brussel Sprout Salad

I wasn’t actually a big brussel sprout fan until I tried them raw, now it’s a staple veggie in our house.  After peeling away any brown outer leaves I shred them individually by holding the stem end and slicing them thin, about a sixteenth of an inch thick, right down to the base.  Then it’s just a matter of tossing them with extra virgin olive oil, lemon juice, and kosher salt.  Parmesan is also a great addition and this time around I found a quarter bag of sliced almonds in my pantry so I threw those in too….great crunch.  I plan on about four sprouts per person but unlike a typical salad they are great the next day so no problem over shredding.  Give them a try…I guarantee you will be very surprised.

No comments:

Post a Comment