This delectable vegetable slaw is loaded with flavor and texture, and unlike any I have ever tasted. We had guests for dinner this weekend, and this is the recipe they asked for! It comes from the Butterfly Restaurant in the Tribeca area of New York City; a mid- century inspired cocktail bar and supper club created by the Michelin starred Chef Michael White. Crunchy hazelnuts, crisp shredded broccoli, salty cheese and ruby pomegranate seeds make for a most memorable salad.
1 cup hazelnuts (also called filberts)
2 Tbs hazelnut oil
2 Tbs. extra virgin olive oil
2 Tbs. red wine vinegar
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
Salt and freshly ground pepper
1 pound brussels sprouts, finely shredded
Seeds from 1 small pomegranate (3/4 cup)
1 loose cup shaved Parmigiano-Reggiano cheese ( 2 ounces)
Preheat the oven to 350 degrees. In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts.
In a bowl, whisk the hazelnut oil with the olive oil, vinegar, mustard, lemon zest, and lemon juice and season with salt and pepper. Add the shredded brussels sprouts, pomegranate seeds and shaved cheese and toss well. Serve right away. Serves 6-8.
Note: I didn’t have hazelnut oil, but did I have walnut oil and substituted that. Just double the olive oil if you don’t have a nut oil, as they are expensive. I used the large hole on a box grater to shred the sprouts, but half way through realized the food processor’s grating blade was made for this job. You could prepare everything ahead, and then toss together at serving time. Unusual and delicious!
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