The other day I got to sneak away to one of Seattle’s year-round farmers markets for an hour with a friend. I hadn’t been to a farmers market for a while and apparently felt that I had to make up for lost time. I came home with some of my favorite hazelnuts, many pounds of potatoes, rutabagas and turnips, sweet crisp apples, a new supply of Nash’s field peas, and a big bag of Brussels sprouts. Big.
I’ve had my eye on this salad for a while, and I’m happy to report that it did not disappoint. The version below is adapted from the Food 52 website, and I’ve updated the recipe title to reflect my own preference for the order in which the flavors should dominate. As always, one of the joys of cooking at home is that you get to tweak every dish to taste perfect to you. Go ahead, pile on the cheese or leave the onion out altogether. You’re the cook.
Any Brussels Sprout Salad is going to start with Brussels sprouts, in this case about 1/2 lb., finely shredded. (I used the thin slicing blade of my food processor.) Thinly slice 1/4-1/2 of a small red onion and let it soak in cold water while you make the rest of the salad. In a small bowl, mix 2 Tbsp. lemon juice, 1 tsp. honey, 1 tsp. whole grain mustard, and a few grinds each of salt and pepper. Whisk to dissolve honey, then whisk in 1 Tbsp. olive oil and whisk again until the dressing emulsifies. Pile your Brussles sprouts and drained red onion into a salad bowl, toss with dressing, then add 2 oz. finely grated pecorino cheese and toss again. Taste and adjust (more lemon?) if that seems like a good idea.
The original recipe says that this salad serves six, but I will get personal here and let you know that J and I polished the whole thing off by ourselves for lunch, alongside a wedge of Smoky Cauliflower Frittata. I told you we’d be making that again soon.