If you’ve been reading my column for a while you’ve probably figured out that I’m a pretty efficient, otherwise known as lazy, cook. Less time at the stove, more time at the table. This salad especially epitomizes my style, but when it comes to toasting the almonds there’s no way around it….it has to be done.
Place a medium sauté pan over medium low heat, once hot,
spread a large handful of slivered almonds across the bottom. No multi-tasking here, you have to stay close
because there’s a fine line between toasted and burnt. Stir them up often until they’re golden and
smelling like toasted almonds, then immediately slide them out of the pan into
your salad bowl.
Thinly slice five or six raw Brussel sprouts per person and
toss with the almonds along with some extra virgin olive oil, fresh lemon
juice, and salt and pepper to taste.
Depending on what you’re serving it with, or on top of, some nutritional
yeast or shaved parmesan work nicely as well.
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