SALAD: hugh acheson of five and ten
***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!
shaved brussel sprout salad with toasted pecans, pecorino romano, pulled parsley, and a sherry vinegar and Dijon vinaigrette
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
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.