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Brussels Sprouts Salad a la M. Wells

December 31, 2010 • 30 Comments

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Brussels Sprouts Salad a la M. Wells

- Amanda

At a farewell party for Christine Muhlke, who is leaving her job as the food editor at The New York Times Magazine to become executive editor at Bon Appetit, the menu was very Gilded Age. There was veal tongue salad and coquilles St. Jacques, Tom & Jerry's mixed by Christine's husband, Oliver, and a good boozy punch, all laid out on the diner counters at M. Wells in Long Island City.

Toward the end of the party, just before the chef brought out a bunch of freshly shot woodcock for guests to help pluck, they set out a bowl of salad. All the greens -- brussels sprouts and arugula -- were finely shredded but still crisp, and there were slivers of venison jerky, flecks of celery, and bits of dried cranberry and walnut. Wrapping it all was a snappy and faintly spicy vinaigrette. A friend and I declared it the world's best salad. But we'd had Oliver's Tom & Jerry and were feeling merry. So maybe it's not the best, but it's definitely in the hall of fame. And I can't think of a better antidote to a month of gilded holiday gorging. Here is my made-up version of it:

Brussels Sprouts Salad a la M. Wells

Serves 4

  • 1/4 pound brussels sprouts, trimmed and shaved on a mandoline
  • 1 cup finely chopped baby arugula
  • 1 celery rib, trimmed and finely diced (1/8-inch dice)
  • 4 slices speck, cut into slivers
  • 1/4 cup dried cranberries, roughly chopped
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup finely grated pecorino Romano cheese
  • Salt and coarsely ground black pepper
  • 2 tablespoons olive oil
  • Pinch piment d'espelette, or to taste
  • Half a lemon, to taste

In a large mixing bowl, combine the brussels sprouts, arugula, celery, speck, cranberries, walnuts, and cheese. Season with salt and pepper. Pour in the olive oil and add the piment d'espelette. Squeeze on about 1 tablespoon lemon juice. Gently fold the salad together, over and over, until it is fully blended. Taste and adjust seasoning.

Jump to Comments (30)

Comments (30)

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Mlt_yogateau_1

over 3 years ago mtrelaun

This salad is off the hook delicious, Amanda!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hey Martine -- thanks for trying it out!

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over 3 years ago nico843

I was contemplating Bittman's cabbage salad from todays paper when this came up in twitter, and recently saw that the Garden of Eden on Montague started carrying Piment d'Esplette, amazing timing! Can't wait to eat this tonight!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hope it turned out well -- and btw, I'm a fellow Brooklyn Heights resident!

Me

over 3 years ago TheWimpyVegetarian

Delicious! I made this for dinner tonight and it was a perfect post holiday meal! I sub'd dried tart cherries since i have a bunch of them needing a home. Can't wait to have this for lunch tomorrow! Thanks for a great recipe!!

Me

over 3 years ago TheWimpyVegetarian

Oh, i should add that i used the grate on my food processor and it took about 1 minute to shred the bs. I have a little fear (deep respect) for the mandoline due to a really bad incident with it in school a couple years ago...:-(

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over 3 years ago dymnyno

I love this recipe...I posted a BS recipe last year that involve very little cooking. It is amazing how delicious they are when left crisp!

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over 3 years ago BakerMary

Oh, I hate feeling ignorant, and even more exposing it to the world, but - speck? The original dish had venison jerky, is this venison in some form? And what's a reasonable substitute, readily found between the coasts?? thanks in advance

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great question -- I didn't even bother trying to get venison jerky, so that's why I called for speck, which is cured ham, like prosciutto but firmer. Prosciutto would also make a great substitute!

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over 3 years ago lastnightsdinner

BakerMary, if you have a Whole Foods Market nearby, you might look there for speck - our markets carry packaged sliced speck from La Quercia which is really delicious. A good cheese/charcuterie shop should be able to get it for you as well, if they don't already carry it.

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over 3 years ago SueonFood

Amanda,
Thank you so much for posting this! What a fabulous recipe! I left out the speck and toasted the walnuts and I could eat this forever. It's a wonderful combination of crunchy, sweet and toasted goodness.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thrilled you like it!

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over 3 years ago ctgal

I shred brussel sprouts in the food processor, slicing blade. They shred finely. I toss them with olive oil, kosher salt and fresh pepper and roast them at a high temp (400?), stirring occasionally for about 20 minutes. For an additional 5 minutes, I sprinkle on about a quarter of a cup of fresh grated parmesan till it melts. Perfect! Even my 24 year old who has never been of fan of the vegetable devours them. But I am surely going to try this salad. It hits all my buttons!! Thanks!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

This sounds SO great. I think my 4-year-olds would love it.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Had this for dinner tonight (minus the speck and the cheese because my husband doesn't eat them) and it was wonderful. Thanks for a great recipe! P.S. I did cut my thumb on the mandoline and ended up just slicing the brussels sprouts really fine with my chef's knife. It still came out great!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Ouch! Sorry to hear that. Slicing them with a knife by hand is good for the knife skills!

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over 3 years ago Loves Food Loves to Eat

Sounds similar to my Fruity Brussels Sprouts salad with apples, cranberries, nuts, lemon juice, evoo... I like the idea of adding arugula to it also! http://www.food52.com/recipes...

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, thanks for the link. I like how you separate the larger leaves.

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over 3 years ago Mis4

Shredded brussel sprouts are definitely one of the greens of the moment. I had them on a bacon and blue cheese burger recently and they added so much more interest than lettuce. The thing that concerns me is the bare fingers used to shred them on the mandoline. Whether it's the Girl Scout in me or just the Mom, do be careful as those things are sharp!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Indeed -- see drbabs's comment above!

Birthday_2012

over 3 years ago luvcookbooks

Meg is a trusted home cook.

my husband got me a mandoline for christmas just in time for this recipe! between this and sagegreen's lentil salad, i'm set for the New Year. Hope for peace, prosperity and good health for all of you!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Best wishes to you as well!

Me

over 3 years ago wssmom

Lovely lovely lovely. WIll be packed in my brown bag Monday morning for work ...

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Enjoy!

Me

over 3 years ago TheWimpyVegetarian

I love this salad and can't wait to make it!!! And you're right, it's absolutely perfect for after the gorging of the holidays! Excited to see what Christine does with BA. Congrats to her! Happy New Year to you and Merrill and the food52 team!

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, I think it will be fun to see BA evolve.

_dsc5283

over 3 years ago Dina Avila

Love the simplicity of this salad. Whilst perusing your book, recently, I read a similar recipe that called for shredded brussel sprouts that peaked my interest. Nice to now have a visual.
So, I too am curious, what happened with the woodcocks?

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

There are two shredded brussels sprouts recipes in the book, and both are cooked, so they're a bit different, but all three are good (I say shamelessly)!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Love this! Thanks for the recipe, Amanda. Curious what happened to the plucked woodcock. Good luck at BA, Christine! I worked there many moons ago, and it's where I first dipped my toes into the foodie (and scone) waters.

Tad_and_amanda_in_the_kitchen

over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I left before they met their final fate.