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Author Notes: Cafe des Artistes in NYC is where I first tasted the original of this salad and hope that George Lang would be gratified that he was the inspiration! —Ask Peg
- 20 nicely firm heads of Brussel Sprouts
- 2 tablespoons pine nuts
- 1 medium clove garlic, pressed
- 1/4 cup EVOO
- 1 teaspoon lemon juice, fresh if possible
- 1 teaspoon balsamic vinegar, white if possible
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 2 tablespoons finely minced green onions
- 2-4 shakes Tabasco (optional)
- Parmesan shavings
- Discard any damaged outer leaves, then carefully separate leaves from each sprout and set aside.
- In a small dry fry pan toast the pinenuts until very lightly golden and set aside.
- Prepare a bowl of ice water.
- Bring a medium saucepan of salted water to a boil and drop th Brussel Sprout leaf petals into the boiling water. In 15 seconds, strain them and drop them into the ice bath to stop the cooking. This will brighten the green but still leave them al dente. Blot them with paper towels.
- If serving immediately, whisk together the remaining ingredients except for the Parmesan and nuts (taste and adjust seasonings), toss with the leaf petals, arrange on four chilled plates and garnish generously with slivered Parmesan and pine nuts.
- If not to be served immediately, refrigerate the petals in a sealed plastic bag and combine the dressing and greens when ready to serve garnished with Parmesan slivers and pine nuts...and enjoy!
- This recipe was entered in the contest for Best Brussel Sprouts