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Thursday, November 7, 2013

“Sam’s” Brussels Sprouts Coleslaw with Apple and Hazelnuts

My daughter Sam is a gifted cook (Suitors! The line forms on the right!). Sam loves to have her photo taken ...

Sam

Just like her mother does(n’t).


Sam’s mother

Sam recently made us this excellent salad. As you can see, her hands are quite photogenic. 

Sam’s photogenic hands tossing salad


Her salad turned out rather well.


Sam’s perfecto salad


The secret to any salad is to avoid over-dressing it. Sam knew when to stop.


Sam’s photogenic hands slowly adding dressing


In no time flat, we were ready for the dinner table! This terrific salad came from a little magazine called Edible Vancouver (Issue 28, Spring, 2013). The magazine cover spells Edible with a lower-case “e. I found that hard to swallow, so changed it - but no ones changed a thing about this salad (Truth-telling time: Sam substituted toasted, flaked almonds for its hazelnuts). The salad turned out exactly perfect - just like Sam! So heres the recipe!



Sam’s photogenic hands also set this table


Sam’s Brussels Sprouts Coleslaw with Apple and Hazelnuts:

To Prepare the Vinaigrette Dressing:

1 egg yolk
1 tbsp. Dijon-style mustard
2 tbsp. olive oil
2 tsp. apple cider vinegar
¼ c. canola oil
Salt and pepper, to taste

Whisk together egg yolk and mustard in small bowl. Whisk in olive oil drop-by-drop, so that it becomes suspended in the egg yolk mixture. Continuing to whisk, slowly add vinegar. Whisk in canola oil, also drop-by-drop. Season to taste.

To Prepare the Coleslaw:

3 c. very thinly sliced brussels sprouts, rinsed and blotted dry
1 large, firm apple
¼ c. toasted hazelnuts, coarsely chopped

Slice sprouts very finely. Place in salad bowl. Quarter apple lengthwise. Core, slicing quarters into very thin strips. Add to spouts, tossing with dressing just until mixture glistens. Toss well, sprinkling with toasted hazelnuts (or toasted, flaked almonds).

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