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

bsprout1

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

bsprout2
add a pinch kosher salt to work as an abrasive,

bsprout3
then use the pestle to work the mixture into a paste.

bsprout5
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.

bsprout6
Add:
2 t. Dijon mustard
6 T. (3 oz.) good red wine vinegar
1/2 t. kosher salt
1 t. freshly ground black pepper

bsprout7

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

bsprout8
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.

bsprout9
Store tightly covered in the refrigerator.

bsprout10

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.

 

bsprout13
Coarsely chop the marcona almonds.

bsprout14

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

bsprout15
add add 3 T. vinaigrette from above.

bsprout16

Mix to combine thoroughly.

bsprout

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

This entry was posted in Salads on by .

About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.