Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, October 7, 2014

Brussels Sprouts Salad with Roquefort and Candied Nuts

Thinly sliced Brussels sprouts make terrific salad greens—by themselves or mixed with a few baby lettuces, as here. The sprouts turn an ordinary salad into an especially inviting one, along with a flavorful balance of tastes and textures.

In this recipe, crunchy cashews and hazelnuts get extra crunch—and sweetness—with a quick “candy” coating, which plays well against the creamy, salty tanginess of Roquefort cheese. Not many ingredients but each one brings its own flair to the salad for a tasty result.

Note: Roquefort is a blue cheese made with sheep’s milk, very soft in texture and very strong in flavor. Choose a milder blue cheese, or feta, if you prefer.

Tip: When you're serving raw Brussels sprouts, you want very thin slices—one-tenth to one-eighth of an inch: 

Serves 2

  • 1 tbsp white balsamic vinegar
  • 2 tsp finely chopped shallot
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely chopped
  • 1 tbsp extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1/4 cup sugar
  • 1 tsp unsalted butter
  • 1/3 cup raw cashews
  • 1/3 cup hazelnuts
  • 6 oz Brussels sprouts, trimmed and very thinly sliced (some will shred)
  • 2 cups mixed baby lettuces
  • 2 oz Roquefort (or other soft blue cheese), cut into small pieces
Hazelnuts and Cashews 
Sliced Sprouts
  1. Combine the vinegar, shallot, mustard, and garlic in a small bowl. Whisk in the olive oil and season with salt and pepper.
Salad Vinaigrette
  1. Line a shallow baking pan with parchment paper.
  2. Place the sugar in a small nonstick skillet or saucepan and add 2 tablespoons of water. Bring to a simmer, then reduce the heat to low and cook without stirring until a light, crystallized caramel forms, 7-8 minutes.
  3. Remove from the heat and stir in the butter until smooth. Add the cashews and hazelnuts and stir until coated. (The caramel will begin to harden and stick together.)
  4. Scrape the nuts onto the prepared baking pan and let cool. When cool, break up the candied nuts into individual pieces.
  5. Place the Brussels sprouts and lettuce in a large bowl. Add the vinaigrette and toss lightly.
Sugar and Water
Lightly Caramelized Sugar 
Stir in the Nuts 
Let Cool 
Sprouts and Mixed Lettuces
Divide the salad between 2 bowls and top with candied nuts and cheese.

Brussels Sprouts Salad with Roquefort and Candied Nuts

No comments:

Post a Comment