One of the hardest things I’ve had to come to terms with after I fell in love with New York City is the fact that I will probably never have a deluxe sized kitchen. Coming from a family that favors cooking to going out, I’ve managed to cook some meals in my little one person at a time- zero elbow room-barely any counter space kitchen, but I’ve also learned that the simpler the meals the less aggravated I get trying to place six different pans/pots/plates on top of microwaves/toasters/coffeemakers.
Making a minimalist meal however does not mean cutting back on taste necessarily. After all I am Greek. I didn’t have to look to much further than my mailbox to find just the perfect meal that was tasty without a lot of fuss involved. One of my favorite magazines I subscribe to is Food & Wine. My two favorite things right in the title! During the winter we often neglect to feed ourselves the right amount of fruits and vegetables- often indulging in heavier comfort foods like meat and potatoes/heavy starches instead. This salad I found in the Feb 2011 issue of Food & Wine is simply unbeatable and bursting with wonderful winter flavor.
The Purist Salad (Roasted Brussels Sprouts with Cabbage and Pine Nuts)
Makes 4 servings. Total prep time: 40 min.
Ingredients
1/2 cup pine nuts
1 lb. brussels sprouts, halved
6 tablespoons EVOO
Salt & Pepper
1 1/2 lbs red cabbage- thinly sliced
1/2 cup dried cranberries
4 garlic cloves, thinly sliced
1 oz. parmigiano-reggiano cheese thinly shaved
For the dressing:
3 tablespoons fresh lemon juice
2 tablespoons honey
2 teaspoons Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon chile powder
salt & pepper
EVOO
1. Preheat the oven to 450 degrees F.
2. Spread the pine nuts in a pie plate and toast for about 3 min-until they are golden brown.
3. On a rimmed baking sheet toss the brussels sprouts with 1 tablespoon EVOO and season with salt & pepper. Roast for about 15 minutes, until the sprouts are lightly caramelized & tender.
4. Making the dressing: whisk together in a small bowl the lemon juice, honey, mustard, cayenne pepper & chile powder. Add slowly 1/4 cup of EVOO and season with salt & pepper.
5. In a large bowl, toss the cabbage with the toasted pine nuts and cranberries.
6. In a small frying pan heat remaining EVOO. Add garlic and cook over moderate heat until golden (about 1 minute). Pour over cabbage.
7. Add the brussels sprouts & toss.
8. Add dressing & toss again.
9. Add cheese shavings & serve!
Wine pairings: I had my salad with a Chenin Blanc. Food & Wine recommends Gruner Veltliner’s 2009 Etz Gruner. Anything that is citrusy works in my book!
Bon Appetit!
