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.

Monday, November 15, 2021

Shaved Brussel Sprout, Kale, and Pecorino Salad

I’m a big believer in a big fresh crunchy salad as part of our Thanksgiving meal. Don’t get me wrong, I love creamed spinach and green bean casserole, but it’s also nice to have something a little more refreshing at the table.

This one hits all the right texture and flavor buttons with a mix of Brussel Sprouts, lacinato kale, salty pecorino, sweet cranberries, and a citrus dressing. What makes it even more perfect for Thanksgiving is that it can be prepped hours ahead of time, won’t get soggy, and because it has dried cranberries, spares you from having to make cranberry sauce for the two people that actually eat it.

Thanksgiving morning, shave the Brussel Sprouts and devein and finely chop the lacinato…equal amounts of each. Combine and store in a plastic bag in the fridge.  You can also shave the pecorino and do the same.

The vinaigrette is simply some fresh lemon or orange juice with your best extra virgin olive oil, salt, and pepper. Shake well in a mason jar, then set aside.

A half an hour before you sit down, throw the greens and shaved cheese together in a large bowl with some dried cranberries, then dress, toss, and salt to taste.

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