Adapted from The San Francisco Ferry Plaza Farmer’s Market Cookbook
(courtesy of cuceesprouts.com)
INGREDIENTS
1/2 cup warm water
1/2 cup extra-virgin olive oil
1/4 cup parmigiano-reggiano cheese, grated
1/4 cup pecorino or romano cheese, grated
Freshly ground pepper
1 pound small Brussels sprouts, trimmed, halved, and sliced into fat slivers
Slivered toasted almonds (optional)
PREPARATION
- In a bowl, stir together the warm water, olive oil, cheeses, and a few good grinds of pepper. It should be an “emulsified slurry.” If the mixture is too dry, add a little more water and oil in equal parts. The oil and water, which usually don’t mix, are held together by the grated cheese.
- Add the Brussels sprouts, and toss until they’re well coated.
- Add almonds (optional).
- Taste and add more pepper, if you like, and serve. Serves 2–3.
Cook’s note: This salad truly depends on the quality of ingredients. I always make it with the best cheeses and olive oil. The ingredients can really make or break this salad!
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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