Brussels Sprout Proscuitto Salad
24 raw brussels sprouts, shredded*
1 large shallot, diced
3 oz proscuitto, diced
1-2 cloves garlic, peeled and diced
1 Meyer Lemon
1-2 oz Capers (taste preference)
1/2 oz toasted Pine Nuts
1/2-1 cup Extra Virgin Olive Oil
Fine Sea Salt and Fresh Ground Pepper (to taste)
*Use the large single blade located on the circular add-on blades if you choose to shred in food processor. You can also use a mandolin or chop them by hand. In the interest of time, the food processor is your most time efficient.
Directions: In small skillet, heat 1 tbsp olive oil and add shallots, sprinkle salt and pepper. Brown shallots and remove from saute pan, leaving oil. Add another tbsp olive oil and fry prosciutto over medium-high heat (watch the splatter of oil!) until crispy. Remove prosciutto from pan, leaving oil. Add garlic and capers to pan, adding 1 tsp of oil (if needed to prevent burning) and brown. While garlic and capers are browning, in large saute pan, heat 2-3 tbsp olive oil (enough to cover bottom of pan) and add raw brussels sprouts. On medium-high heat, let sprouts crisp slightly. Once lightly crisp, remove from heat but leave in pan. Toss in shallots, prosciutto, garlic, capers and all oil from original saute pan. Gently toss with spatula (so as to not scratch bottom of pan). Squeeze 1/2 to 1 whole Meyer lemon over salad, pour into large salad bowl and add pine nuts. One final toss in the bowl before salt and pepper to taste.
We’ve served with veal fillets, skirt steak, and seared halibut. Any way you serve it, it’s great!