by amanda
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Photo by Sarah Shatz
1/4 pound brussels sprouts, trimmed and shaved on a mandoline
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1 cup finely chopped baby arugula
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1 celery rib, trimmed and finely diced (1/8-inch dice)
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4 slices speck, cut into slivers
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1/4 cup dried cranberries, roughly chopped
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1/3 cup walnuts, finely chopped
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1/4 cup finely grated pecorino Romano cheese
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Salt and coarsely ground black pepper
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2 tablespoons olive oil
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Pinch piment d'espelette, or to taste
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Half a lemon, to taste
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In a large mixing bowl, combine the brussels sprouts, arugula, celery, speck, cranberries, walnuts, and cheese. Season with salt and pepper. Pour in the olive oil and add the piment d'espelette. Squeeze on about 1 tablespoon lemon juice. Gently fold the salad together, over and over, until it is fully blended. Taste and adjust seasoning.
Ask the hotline about this step!Sounds good. I like when recipes become like the telephone game.
This salad is amazing! We had it tonight with some lamb and a nice Burgundy and everyone loved it. I couldn't find speck so just used genoa salami from the grocery store and it worked beautifully! Reminds me of the chopped salad at my favorite French restaurant.
lovely salad! great blog!
David from Saladpride
http://saladpride.blogspot.com/
. . .ummmm, what is piment d"espelette? I've got LOTS of spices and condiments, but this one? Nope.
It's a dried ground chile like cayenne. You could use cayenne or crushed red pepper flakes as a substitute.
I love this salad. I've been making some variation of it (pecans instead of walnuts or fennel instead of celery or Parmesan instead of Romano cheese--depending on what I have in the house) every week this winter.
We had this for dinner last night with Oui Chef's red pepper soup. Both recipes were a hit and will definitely go into our rotation. Thanks for another great recipe.
Fany is the author of My Sweet Mexico and Paletas.
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This salad is all about reducing the ingredients to slivers and tiny cubes. First up, shaving the brussels sprouts. Watch your fingertips!
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I used speck (a German cured ham), and baby arugula from Satur Farms. Both were thinly sliced.
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Into a big mixing bowl, you add the brussels sprouts, arugula and celery (which you want in tiny, tiny dice!).
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Next go the rich ingredients, the dried cranberries, the walnuts (finely chopped), and the speck.
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I add the olive oil.
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Then black pepper.
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See the pecorino cheese and the large flecks of pepper? You also add a little piment d'espelette (use cayenne if you can't get your hands on some) for kick.
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The lemon makes all the flavors snap to!
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Mixing is key. Keep mixing and folding and tasting until it's just right.
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Then plate 'er up!
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Took the Walnuts and Cranberries out then added some bacon and some butter seared Scallops on top - A different idea I know but this was my inspiration and made a great little starter