Usually I post on Monday nights, but I couldn’t find any words after last Friday’s terrible news. That paired with my two back-to-back cold viruses and a week full of Christmas shopping has pushed my post to tonight. I’m sure you’ve been at the edge of your seat, but no worries, Brooklyn Salt is back in action. Last night Alan and I wrapped gifts in front of our midget tree while watching A Christmas Story and drinking bourbon. He was lucky to have all easily wrap-able square gifts while I struggled with cylinders, pyramids and other odd shapes, smashing excess paper down with strips of tape.
Now that all the shopping and wrapping is done I just have to get through one more work day and wash one bag of dirty laundry before I begin my holiday vacation. As we pour hot chocolate, cookies and ham down our gullets, perhaps we can enjoy it all with a side of fresh lemony sprouts with bright red onions and Pecorino cheese. Enjoy the salad and have a wonderful holiday!
Now that all the shopping and wrapping is done I just have to get through one more work day and wash one bag of dirty laundry before I begin my holiday vacation. As we pour hot chocolate, cookies and ham down our gullets, perhaps we can enjoy it all with a side of fresh lemony sprouts with bright red onions and Pecorino cheese. Enjoy the salad and have a wonderful holiday!
"The pain passes, but the beauty remains.” -Pierre Auguste Renoir
RECIPE
Makes 2 large or 4 small servings
1/3 cup very thinly sliced red onion
16 large brussels sprouts
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon whole grain mustard
½ teaspoon coarse salt
Freshly shaved Pecorino or Parmesan cheese
Note: A mandoline is very convenient for shaving the onion and brussels so that they are super thin, but if you don’t have one handy you can also use a sharp chef’s knife and slice them as thin as possible, carefully of course.
1. Submerge the sliced onions in a small bowl of water and set aside (soaking will mellow out the harsh onion flavor).
2. Wash the sprouts. Cut and discard the stems and a couple of the outer leaves of each sprout. Thinly slice the sprouts crosswise and throw them in a salad bowl, loosening the layers of the sprouts with your hands. Drain the onions and add them to the bowl as well.
3. In a small bowl, whisk together the olive oil, lemon juice, mustard and salt. Add dressing little by little to the sprouts and onions, mixing well with your hands or tongs until everything is well coated, but not soggy (you might not need all the dressing depending on how big your sprouts were). Top with freshly shaved cheese and mix again, then serve.
Makes 2 large or 4 small servings
1/3 cup very thinly sliced red onion
16 large brussels sprouts
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon whole grain mustard
½ teaspoon coarse salt
Freshly shaved Pecorino or Parmesan cheese
Note: A mandoline is very convenient for shaving the onion and brussels so that they are super thin, but if you don’t have one handy you can also use a sharp chef’s knife and slice them as thin as possible, carefully of course.
1. Submerge the sliced onions in a small bowl of water and set aside (soaking will mellow out the harsh onion flavor).
2. Wash the sprouts. Cut and discard the stems and a couple of the outer leaves of each sprout. Thinly slice the sprouts crosswise and throw them in a salad bowl, loosening the layers of the sprouts with your hands. Drain the onions and add them to the bowl as well.
3. In a small bowl, whisk together the olive oil, lemon juice, mustard and salt. Add dressing little by little to the sprouts and onions, mixing well with your hands or tongs until everything is well coated, but not soggy (you might not need all the dressing depending on how big your sprouts were). Top with freshly shaved cheese and mix again, then serve.
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