This salad may
not look like much. It’s in an old, recycled jar, for one. Plus,
the texture of the picture is a little grainy.
You can barely
see the dried cranberry in the lower right corner poking its little slivered
head out from beneath a cap of Brussels sprouts. But it’s a doozy.
And when it’s sitting in front of you, with its chartreuse chards and bits of
berry, it’s as inspirational as any salad made from tiny cabbages can be.
Sure, arguably
“the sprout” has seen its heyday come and go. It has had to make way for
millet, for sea beans, and for the lofty assertions that come with such
plants. “They’re superfoods!” they say. “They fight cancer.” “They
have fiber.”
“They mend
dreams and fix broken promises,” they pretty much say.
“They’ll help
you start that NGO.” “They’ll power your iPhone,” they say.
“They are the
perfect post-recovery food after climbing Mount Kilimanjaro.” “They’ll give you
energy to crochet that hemp yarn into a farmers’ market tote.”
Too far, I
say. It’s just a plant.
It makes me sad
to see a vegetable’s relevance come and go. Debatably, sprouts have
fallen faster on the trend scale than the pomegranate (who I am noting has
recently been replaced by the persimmon).
But nevermind
all this. This salad is delicious. And—in my lowly opinion—that’s
the best argument there is for its consumption.
Its inspiration
came from a salad that Area Four
had on their menu last (gasp) winter. Also, their pizzas are great.
Especially the clam and bacon. But I’m getting off
track. Salad. Yes. If memory serves, their original sprout salad
also had shredded kale in it. Maybe even some apple pieces.
I've made a
number of versions of this dish since I first had it. And I must confess,
by the time I’m finished shredding the sprouts, I’ve about had it with the
mandoline. So I never bother with kale. Thus, the salad comes
together rather quickly.
So consider
this salad without its past halo of health and PR hullabaloo. Is it good
for you? Sure. But it’s also tasty. Is it cutting edge? Doesn't matter. What's old becomes new again. And, in the meantime,
I’ll be here. Eating this salad.
Lemony Shredded Brussels Sprouts with Pecorino and Cranberries
Ingredients:
1 large branch
of sprouts (between 2-3 cups shredded)
juice of 1
small lemon
a few gulgs of
olive oil
¼ habanero
pepper, seeds removed and minced
3-4 tbsp dried
cranberries, roughly cut into slivers
2-4 tbsp
pecorino cheese
a few juniper
berries, crushed (use a mortar and pestle or rolling pin)
a few grinds of
black pepper
pinch of salt
¼ cup walnut
pieces, toasted
Instructions:
Slice the raw Brussels
spouts very thinly with a mandoline, or by hand. Toss in the lemon juice
and olive oil. Add in the habanero, cranberries, pecorino, salt, juniper,
and black pepper. Taste and adjust for seasoning. Mix in toasted walnuts.
Makes a few
cups worth.
Notes:
-To toast
walnuts, I usually heat them in a saucepan on low heat. It’s quicker than
the oven and works just as well as long as you watch them. (They brown more
quickly on the stovetop.)
-This is
another recipe that lends well to adaptation. I’ve used dried cherries …
added thinly sliced shallots … used a spicy sesame oil … but after all that
I’ve decided I like this way best.
-If you don't
have the juniper berries, leave them off. I bought a surplus and I like
then with cabbage-y things.
I love brussels sprouts but haven't had any patience to shred them hehe. And yes, Area Four pizza rocks! I was just there last weekend and already can't wait to go back.
ReplyDeleteI dont care about food trends or health claims either, but your salad really does look and sound delicious. Lately I have been really into shredding and slicing veggies to throw into salads, and this salad really fits into my streak.
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