I know what you're thinking: a recipe for brussels sprouts?! But don't worry, Gabrielle Langholtz has only collected tasty, top-tier recipes in The New Greenmarket Cookbook. Try this fresh, lemony salad and end your hatred and/or fear of brussels sprouts for good.

Brussels Sprouts Salad

by Jonathan Waxman, Barbuto

The words “raw Brussels sprouts” may not set you to salivating, but after one bite of this surprising dish, you’ll want to make it again and again. While Brussels sprouts are often paired with hot bacon (such as in Sara Jenkins’s habit-forming pasta on page 167), here Chef Waxman serves cabbage’s little cousin in a light, lemony slaw that’s further brightened by a pretty, pickled red onion. The fresh flavors and gorgeous color make this simple dish a great one to entertain with. At market, ask the farmer whether their fields have had frost yet—nights below freezing wipe out tender crops but make Brussels sprouts even sweeter.

Ingredients:

  • ¼ OF A DAY-OLD BAGUETTE (ABOUT A 6- TO 8-INCH PIECE)
  • 6 TABLESPOONS EXTRA VIRGIN OLIVE OIL, DIVIDED
  • 3 GARLIC CLOVES, DIVIDED
  • 1 PURPLE TORPEDO ONION OR SMALL RED ONION
  • 4 TABLESPOONS LEMON JUICE, FROM 2 LEMONS
  • 16 OUNCES BRUSSELS SPROUTS,
  • ABOUT A DOZEN BRUSSELS SPROUTS
  • ½ CUP LOOSELY PACKED FLAT-LEAF PARSLEY
  • 2 OUNCES SHAVED PARMESAN (OPTIONAL)
  • SALT AND FRESHLY GROUND BLACK PEPPER

Preheat the oven to 375°F.

Slice the baguette in half lengthwise. Open up and drizzle the cut sides with 2 tablespoons of olive oil. Season with salt and pepper and bake until golden, about 10 to 12 minutes. Remove from the oven and rub immediately with 1 cut clove of garlic. Once cool, tear it into bite-sized pieces and add to a large mixing bowl.

Peel and halve the onion, then slice it into ¼-inch thick slices. Peel and smash the remaining 2 garlic cloves.

Heat a medium sauté pan over medium heat. Add 1 tablespoon of olive oil, then the onions and garlic. Season with ½ teaspoon of salt and a few cranks of black pepper and cook slowly over low heat until tender, 10 to 12 minutes. Remove the pan from the heat, remove the garlic cloves, and add the lemon juice and 3 tablespoons of olive oil. Let rest in the sauté pan.

Trim the cut end of the sprouts. Using a mandoline or a sharp knife, slice the sprouts lengthwise as thin as possible. Add to the large mixing bowl. Pour the onion mixture over top and toss well to combine.

Finish with the parsley leaves and Parmesan. Adjust the salt, pepper, and lemon juice to taste and serve.

SERVES 3 TO 4

Excerpted from The New Greenmarket Cookbook by Gabrielle Langholtz. Reprinted with permission from Da Capo Lifelong, © 2014. Read our review of this book.

comments powered by Disqus