There isn't a book by Art Smith (Back to the Table, Back to the Family, Kitchen Life) I don't own and love and urge you to cook from, but I am particularly excited about this, his new one, not least because I have been urging him to write it for ages. You know I am not exactly in the market for what's often known as 'healthy eating' but that's really because so often it is espoused by those who don't actually love food. Art does and this book is replete with drool-making recipes, that earn their place for their deliciousness not merely because they make people feel virtuous - this gorgeous Brussels sprout salad being a case in point. But please: there is so much more here than simply salads. If it converts even me, you know it's a book to live for, not simply diet for.
Shaved Brussels Sprout Salad with Pine Nuts and Lemon
from Art Smith's Healthy Comfort by Art Smith. Published by HarperOne, 2013.
Don’t like brussels sprouts? Let me change your mind with this zesty raw salad. Most people can’t believe what they’re eating and enjoying so much. If you prefer, substitute feta cheese for the pecorino Romano.
20 medium brussels sprouts, cleaned
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
¼ cup pine nuts
¼ cup grated pecorino Romano cheese
Salt and freshly ground black pepper
METHOD Cut the brussels sprouts in half lengthwise. Thinly slice them until you get to the chunky white core of the brussels sprout (about three-fourths of the way down), then discard the rest of the brussels sprout. Place the sliced brussels sprouts in a medium mixing bowl and add the olive oil, lemon juice, pine nuts, and pecorino Romano cheese. Mix thoroughly. Season with salt and pepper. Cover and let sit for 30 minutes to let the flavors marry before serving.
ASSEMBLY Divide the brussels sprout salad among 4 bowls and top with freshly ground black pepper.
Per serving: 250 calories • 22 g fat • 4 g sat fat • 8 mg chol • 151 mg sodium • 10 g carb • 3 g sugar • 4 g fiber • 7 g protein • 132 mg calcium
Posted by Nigella on the 30th May 2013