|Brussel Sprout and Marcona Almond Salad|
peel of 1/2 a large lemon, cut into strips, no white pith (I used Meyer Lemon)
6 Tablespoon extra-virgin olive oil
1 pound of brussel sprouts, cleaned and trimmed
3/4 cup Marcona almonds
4 Tablespoons fresh lemon juice
1 Tablespoon honey
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Place lemon strips in a small skillet. Pour olive oil over lemon strips and allow to steep over very low heat, until bubbles form around the edges of lemon strips.
Turn off heat and allow to sit in pan another 10 minutes. Put oil and lemon strips in a small container, cover and refrigerate for 24 hours or up to 3 days.
Thinly slice brussel sprouts and put in a bowl. Set aside 4 Tablespoons of almonds and coarsely chop the remainder. Add chopped almonds to brussel sprouts.
In a small bowl, stir together lemon juice, honey, salt and pepper until blended. Remove and discard lemon strips from oil, stir oil into lemon juice mixture. Pour over sprouts and toss to coat. Divide among 4-6 salad plates. Garnish with reserved almonds.
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