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I know I say that a great many of my recipes are born simply of what I have handy and it is true. It is true even when I say that all I had around was a bag of Brussels sprouts and an aging pomegranate. And pistachios. And when I thought to make a salad of them, I wished I had some dried cranberries to add to it. I don’t typically go for dried fruit in anything but dried cranberries just sounded so right for this. I dug deep in my crisper drawers looking for some other inspiration & found an unopened but very old & gross bag of raisins & while I wondered why I ever even bought a bag of raisins because, you know, ew – raisins – I spotted a bag of something from a bulk bin in the corner of the drawer. Closer inspection revealed it to be a small bag of dried cranberries! WTF? Why did I have dried cranberries? Quickly, I wished for a series regular gig on what would turn out to be a long running & iconic HBO series and waited for a few seconds for my life to change. Nothing. A few minutes later I was still me, still unemployed & still holding the bag. Of dried cranberries. Fuck. I hate when I waste the wishes that will be granted on things like a small quantity of dried cranberries. I felt like Peter Griffin on Family Guy when, confronted by a real, live genie, wishes for his own personal theme music & not to have bones.
So, yeah. Career still on hold but that’s a go on the salad!
Salads aren’t really recipes, are they? I made this guy for myself & I used about 8-10 medium-sized Brussels sprouts & ate the entire salad – even though it was probably enough for two. So – anyway – I will give you rough estimates of what I used but you can add or subtract ingredients & adjust quantities to suit your own taste. If there is wiggle room in making anything – it is salad – so go for it.
I made a simple dressing of lemon & olive oil & then decided I wanted something a bit creamier – so I added a bit of Greek yogurt. You can skip that or, if you are vegan, add a bit of vegan mayonnaise. Or use another of your favorite dressings. I ain’t judging.
Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds
10 medium-sized Brussels sprouts
Handful of pistachios
Handful of dried cranberries
Handful of pomegranate seeds
For the dressing
1/3 cup Greek yogurt (or vegan mayonnaise) – optional
2 TBS lemon juice (or nice wine vinegar)
1 TBS olive oil
S&P to taste
Whisk the dressing ingredients together & season with S&P. Taste & adjust the flavors. Some like lemon more than others. Some like more salt. Suit yourself.
Toast the pistachios in a dry pan for 2-3 minutes, until aromatic & beginning to change color. Stir the whole time & take care not to burn them. Set aside.
Trim the hard ends off the Brussels sprouts & shred with the blade of your food processor or cut thin by hand. Be sure to break up any of the white cores that remain – even cutting them by hand if your food processor let them slip by.
Now, just toss all that shit together (go easy on the dressing) & eat both servings yourself. FTW.