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shaved brussel sprout salad from five and ten

by Grace Bonney

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SALAD: hugh acheson of  five and ten

hugh acheson is the proprietor and chef of five and ten and is also involved with the national and gosford wine in athens, and the soon-to-open empire state south in atlanta. hugh also blogs here.

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***and, did we mention that he is a thrice-james-beard-award-nominee  and was chosen by Mario Batali as one of the globe’s most auspicious talents in the newly released book  COCO (phaidon).

CLICK HERE for the salad recipe after the jump!

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shaved brussel sprout salad with toasted pecans, pecorino romano, pulled parsley, and a sherry vinegar and Dijon vinaigrette

serves 6
look, brussel sprouts get a bad name.  most of the bad rap comes from being forced to eat drastically overcooked, mushy, under-seasoned ones when you were a kid.  this will open your eyes to the wonderful side of a much maligned vegetable.  you won’t have to hide them in your napkin ever again.

1 quart brussel sprouts shaved thinly by hand or on small mandoline
1 cup roasted pecan halves, slightly broken up
1 cup shaved pecorino romano cheese (or parmesan)
1/2 cup pulled flat leaf parsley, lightly chopped

vinaigrette
1 teaspoon Dijon
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon sherry vinegar
1 tablespoon finely chopped parsley
salt and pepper to taste

Put the mustard in a heavy bowl that won’t move around when you start whisking.  Grab your whisk and slowly add your oils.  If it doesn’t completely emulsify, that okay, it’s just a vinaigrette and your guests will still be happy.  Conversely, if it gets too thick you can dilute with a touch of water towards the end.  Once the oils are all incorporated, add your acids (lemon juice and vinegar), season, and finish with the parsley.

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