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
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Ingredients
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20
nicely firm heads of Brussel Sprouts
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2 tablespoons
pine nuts
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1
medium clove garlic, pressed
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1/4 cup
EVOO
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1 teaspoon
lemon juice, fresh if possible
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1 teaspoon
balsamic vinegar, white if possible
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1/2 teaspoon
Dijon mustard
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1/4 teaspoon
salt
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1/4 teaspoon
coarse black pepper
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2 tablespoons
finely minced green onions
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2-4
shakes Tabasco (optional)
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Parmesan shavings
Directions
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Discard any damaged outer leaves, then carefully separate leaves from each sprout and set aside.
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In a small dry fry pan toast the pinenuts until very lightly golden and set aside.
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Prepare a bowl of ice water.
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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.
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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.
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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!
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