Brussels Sprouts Salad
I tried out another recipe from The New Greenmarket Cookbook and it's another winner! I love this book because it is separated by season and makes beautiful use of the best produce available at any given time of the year.
This salad is adapted from Jonathan Waxman's recipe.
1/4 of a day old baguette
6 tbsp. extra virgin olive oil
3 garlic cloves
1 purple torpedo onion or small red onion
4 tbsp. lemon juice
16 ounces Brussels sprouts, about 12
1/2 cup loosely packed parsley
2 ounces shaved Parmesan
Salt and Pepper
Preheat oven to 375 F.
Slice baguette in half lengthwise. Drizzle with olive oil. Season with salt and pepper and bake until golden ~12 min. Remove from oven and rub with 1 clove sliced garlic. Tear into bite sized pieces and place in large mixing bowl.
Peel and halve onion. Slice into 1/4 inch slices. Peel and smash remaing cloves garlic.
Heat a medium sauté pan over medium heat. Add 1 tbsp. olive oil, onions and garlic. Season with salt and pepper and cook slowly over low heat until tender ~10-12 minutes. Remove pan from heat, remove garlic cloves and add lemon juice and 3 tbsp. olive oil. Let rest in pan.
Trim cut ends of sprouts. Using a mandolin or sharp knife, slice lengthwise as thin as possible. Add to the mixing bowl. Poor onion mixture over top and toss well.
Finish with parsley and Parmesan. Adjust salt, pepper and lemon juice to taste.