Subj : Brussels Sprouts Salad
To   : All
From : Ben Collver
Date : Tue Oct 10 2023 11:41:39

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brussels Sprouts Salad With Parmesan And Black Pepper
 Categories: Salads
      Yield: 4 Servings

  1 1/2 lb Jumbo Brussels sprouts; (680
           -g)
    1/2 sm Shallot
      1 cl Garlic
      1    Anchovy
      1 tb Dijon mustard
      2 tb White wine vinegar
      1    Lemon; juice of
           Maldon salt and freshly
           -ground black pepper
      6 tb Olive oil
      2 oz Parmesan; (57 g)

  Use a paring knife to trim away bottom 1/4" of each Brussels sprout
  so the leaves peel away easily. Working from the outside toward the
  core, use your fingers or the knife to remove each leaf at its stem.
  If necessary, trim back the stem again, halfway through, so the
  leaves continue to release easily. Once you have peeled away all
  usable leaves, discard stems. Transfer Brussels sprout leaves to a
  large salad bowl.

  Make the dressing:

  Finely chop shallot, garlic and anchovy together to form a uniform
  paste. Transfer paste to a small bowl and stir in mustard, vinegar,
  lemon juice and a pinch of salt. Whisk to combine, then slowly stream
  in olive oil, whisking all the while, until oil is fully incorporated
  and dressing is creamy. Season with salt and pepper.

  Sprinkle Brussels sprout leaves with salt. Toss in enough dressing to
  lightly coat. Taste and add more dressing, salt or pepper if
  necessary. Continue to toss and massage leaves until they are
  thoroughly coated, about 30 seconds.

  To serve, divide salad among 4 plates. Use a vegetable peeler to shave
  strips of Parmesan onto each serving. Finish with freshly ground black
  pepper.

  Recipe FROM: <https://www.wsj.com/articles/
  brussels-sprouts-salad-recipe-11667336002>

  Recipe by Kitty Greenwald

MMMMM

.