Today on Good Food Laura Avery talks to DJ Olsen, chef and owner of Lou Wine Bar in Hollywood. DJ says rather than rushing to embrace the first produce of spring, he likes taking vegetables to the end of their season when they are often at their peak. Brussels Sprouts for instance are sweeter now because of the cold weather. He shaves the brussels sprouts thinly and dresses them with a hazelnut vinaigrette for this Shaved Brussel Sprouts With Hazelnuts and Proscuitto. Keep reading for his full recipe…
Shaved Brussels Sprouts With Hazelnuts and Prosciutto
2lbs. brussels sprouts, larger sizes
6oz hazelnuts, toasted
6-8 slices prosciutto
Vinaigrette (makes more than is needed for recipe; holds for three days)
1/4C sherry vinegar
1/4C champagne vinegar
1 small shallot, chopped
3T Dijon mustard
1/2tsp kosher salt
12oz canola oil
4oz toasted hazelnut oil
fleur de sel, freshly ground pepper (we use Tellicherry black pepper)
1. Using a mandoline set on 1/16″, or with a very sharp knife, shave each brussels sprout from its top to its stem to form a kind of brussels sprout confetti. Reserve, covered, until ready to make the salad.
2. Roll each prosciutto slice, widthwise, into a loose tube. Cut across the tubes, on the bias, at 1/8″ intervals to form ribbons of prosciutto. Reserve.
3. Cut 1/8″ slices off each apple, avoiding the core. Make apple batons by cutting across each slice at 1/8″ intervals. Squeeze fresh lemon juice over the apple slices to add flavor and prevent discoloration.
4. Make the vinaigrette:
-combine the two oils in a small pouring pitcher
-place vinegars, shallot, mustard, salt in a blender
-blend at hi-speed for 15 sec., to combine
-with machine running, med-hi speed, pour oils into the blender in a steady stream until emulsified.
-reserve, covered until needed
5. In a mixing bowl, combine brussels sprout shavings, hazelnuts, prosciutto ribbons, apple batons, pinch salt.
6. Drizzle a good amount of the vinaigrette around the sides of the mixing bowl.
Using your hand, toss the salad into the vinaigrette until everything is well-coated.
7. Place in individual serving bowls, piling the salad high.
8. Garnish with a few grains fleur de sel, fresh grind black pepper