Brussels Sprouts: The Salad

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I was at Double Zero over the weekend and was reminded how much I love this salad.  Since it's been three years since I last posted this recipe, I thought I would remind YOU all about it too. Of course, this isn't the restaurant's recipe, but I'm getting close!!

This is what you'll need:

  • 1 lb brussels sprouts
  • 1/2 cup toasted pecans OR candied pecans (this is what they had in the restaurant, but I didn't have any handy - you can pick 'em up at Trader Joe's)
  • 1 hard boiled egg
  • 1 diced shallot (optional - I like adding shallots to almost anything)
  • fresh buffalo mozzarella or something similar like a burrata cheese
  • 4 Tablespoons Extra virgin olive oil
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons lemon juice
  • 1 teaspoon honey
  • Salt & Pepper to taste
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Clean and trim the bottoms from your Brussels sprouts and shred on a mandolin.  This is, admittedly, a pain.  I'm sure you could do it with your Cuisinart, but the texture won't be as fine.  You decide on the trade off, but I prefer the finer slice.

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Separate the pieces so that the result is the consistency of a slaw.

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Whisk together the olive oil, honey, and vinegar, and shallots (if using).  Toss the dressing with the slaw, then add sliced egg and pecans.  Season with salt & pepper.  When you serve the salad, grate or slice the cheese on top of the salad.

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If you've forgotten to feed your animals while you've been engrossed in the kitchen, now might be a good time to do that.  My Mack had been waiting patiently with not-so-subtle hints.

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Enjoy!!!