A few weeks ago while in New Orleans, I had the opportunity to take my beautiful niece Meghan out for a pre-birthday dinner. I told Meghan it was her choice so she selected a restaurant right in the heart of the French Quarter called Sylvain. A most excellent choice I may add!
Oh there is Meghan now...told you she was beautiful! This is a pic of her with my daughter Grace (on the right) after last year's Philadelphia marathon!
So as an appetizer Meghan suggested either a roasted beet brushetta or this ah-mazing Brussels sprout salad. Again I said it was her choice so the salad it was! And OMGosh...this salad was like one of the B E S T things I've ever put into my mouth! It was served on a plate and we split it up between the two of us, and at that point I told Meghan I could have made a meal of the salad itself.
Since I've been home I have been searching for a Brussels sprouts salad recipe that would come close to what I had. I did find several recipes much to my surprise...even one from Jane Fonda who raved about Sylvain's B.S. salad. So finally I kind of put it together and came up with this recipe.
(You can always play with the proportions to make it more to your liking.)
8 oz of Brussels sprouts, sliced lengthwise with hard center discarded
1/2 cup of shelled hazelnuts toasted and cut in half
1/2 cup Pecorino romano cheese broken into small pieces
Fuji apple diced
For the dressing
3 T olive oil
3 T honey
3 T white balsamic vinegar
1 tsp. dijon mustard
Whisk together the dressing ingredients and toss with the salad ingredients. Season with a little salt.
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