Brussels Sprout Salad

Brussels Sprout Salad

The most requested recipe from TWO, the Brussels sprout salad is quick and easy, and the vinaigrette keeps easily for a week.

Makes two nice sized salads

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In a mortar and pestle, combine 1/4 oz. garlic, crushed
2″ dried cayenne pod or chili flakes to taste

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add a pinch kosher salt to work as an abrasive,

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then use the pestle to work the mixture into a paste.

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The chili will absorb moisture from the garlic and rehydrate. I use whole chilies that are from the most recent season as I think that they are more flavorful rather than just spicy, like chili flakes.

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Add:
2 t. Dijon mustard
6 T. (3 oz.) good red wine vinegar
1/2 t. kosher salt
1 t. freshly ground black pepper

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Then whisk in:
4 oz. extra-virgin olive oil

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The sauce will keep well for at least a week. You might want to add a bit more salt and pepper after a few days.

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Store tightly covered in the refrigerator.

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Now to make the salad, slice the Brussels sprouts very thinly (1/16″) using a Japanese-style mandolin. Stop before you reach the hard core or your finger tips.

 

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Coarsely chop the marcona almonds.

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Measure all remaining ingredients into a mixing bowl:
6 oz. shaved Brussels sprouts
1 1/2 oz. marcona almonds, roughly chopped
1 oz. finely grated Peccorino cheese

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add add 3 T. vinaigrette from above.

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Mix to combine thoroughly.

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Transfer to individual plates, then shave additional Peccorino cheese over the top.