Brussel Sprouts Are Having a Moment

I am not sure if anyone has noticed, but brussel sprouts have become the chic new addition to many restaurant menus. Long gone are the days of hiding these little guys in your napkin, because chefs are doing amazing things with them. I have seen them sauteed with crispy bacon, served warm with vinaigrette and sliced thin for a new spin on slaw. This next recipe is just that, a lovely slaw that incorporates just a few ingredients to make magic of what once was every one's least favorite vegetable. This slaw was sent to me by my friend Heidy, who came up with an adaptation after seeing this on a few menus in Chicago. It's easy and went perfectly with the giant (I mean gigantic) steaks my husband grilled up last night. The slaw is tart and refreshing, so it paired great with the rich meat. This can be used as a side with any meal and is best served chilled.

Endive & Brussel Sprout Slaw

make as much as you want!

Thinly sliced Belgium Endive (I used a mandolin to do this, but you can also just use a sharp knife)
Thinly sliced Brussel Sprouts
Pecorino Romano cheese, shredded
Sliced Almonds
Olive Oil
Fresh Lemon juice
Thinly sliced Pepperoncini (optional, I added this to a couple of bites and it gave it a little spicy kick)

Combine all ingredients to taste and toss until coated evenly. Refrigerate before serving.


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