Wednesday, 6 June 2012

Shaved Brussels Sprout Salad

Oh, GQ. First you fill your pages with stylish, good looking men and now you include a recipe for my new summer side dish. Is there anything you can't do?

Shaved Brussels Sprouts with Pecorino Romano
June 2012, GQ
Zest of 1 lemon
2 Tbsp. lemon juice
Fresh cracked black pepper
1/2 C. finely grated pecorino romano (parmesan works too)
2 Tbsp. olive oil
2 C. shaved or thinly sliced brussels sprouts

In a mixing bowl, combine zest, lemon juice and black pepper to taste. Stir while slowly incorporating the cheese to create a slurry-like consistency. Finish with olive oil. Add brussels sprouts, tossing them with the dressing. Add salt to taste.

I'm thinking of adding some crispy prosciutto and a poached egg to this to make it a full meal. A full meal that I might just eat everyday.

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