La Belle Cuisine
Shaved Brussels Sprouts Salad with
Clementines, Pomegranate, Pine Nuts,
and Cheese
A Tavola!: Recipes and Reflections on
Traditional Italian Home Cooking
Culinary Institute of America Dining Series
Gianni Scappin, Vincenzo Lauriam,
Culinary Institute of America Staff
2009, Chain Store Guides, LLC
Salads like this, mixing fruit with vegetables, have become quite
popular
in Italy, including some made with vegetables that we
wouldn’t normally
think of eating raw. Give it a try, you won’t
be disappointed, the combination is great.
Makes 4 servings
1 pound Brussels sprouts
1 medium carrot, very thinly shredded
1/2 cup pine nuts, toasted
Salt and freshly ground black
pepper as needed
3/4 cup Pecorino Romano or
aged Asiago, shaved
Juice of 1 lemon
1/4 cup extra-virgin olive oil, mild
3/4 cup clementine or orange segments
1/3 cup pomegranate seeds
(about 1 fruit)
Choose very fresh Brussels sprouts. After partially removing the hard
part
at the bottom of the core, shave the Brussels sprouts very thinly
with a mandolin, being careful not to break them up too much, and
place into
a bowl large enough to accommodate them. Shred the
carrot into the
bowl, then add the pine nuts, seasoning, half of the
cheese, the lemon
juice, and the olive oil and toss together.
Divide among 4 plates and garnish with the clementine or orange
segments and the remaining cheese, and sprinkle the pomegranate
seeds all over.
Recipe Note: You may also add thinly shaved radishes or beets to
this salad, but only add beets at the very end, to avoid them bleeding
on the plate.
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