A post mashed-potato stupor salad to get you feeling clean and green.
In my post-holiday, drank-enough-eggnog-to-tide-me-over-for-a-year stupor, I've been craving practically nothing but giant salads. No more pot roast or mashed potatoes for me, please. Julia Sherman's Salad for President has been a lifesaver during my cliché new year, new me salad-eating binge. Her recipes are much more compelling than my usual: put whatever I have in the fridge that meets the "crunchy + green" criteria in a bowl. This coffee table-worthy book has you pickling mustard seeds and preserving lemons - but it's worth it. These are some seriously good salads. Each recipe has its own story and shown through the lens of a different contemporary artist. This particular recipe is the brainchild of New York-based visual artist Tauba Auerbach.
May we also suggest, serving your salad creation in our latest obsession - these gorgeous nesting Cherrywood Salad Bowls. Hand turned near the shores of Lake Michigan in one of the last remaining commercial producers still doing it all by hand. Each bowl has a unique varied graining - no two are alike. We think they make for the perfect salad-eating vessel.
Shredded Brussels Sprouts Salad with Lemony Almonds and Shaved Apple
For the almonds:
- 3/4 cup whole raw almonds
- grated zest and juice of one small lemon
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil
For the dressing:
- 1/4 cup thinly sliced shallot
- 2 tablespoons sherry vinegar
- 1 tablespoon + 1 teaspoon apple cider vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon maple syrup
- 5 tablespoons extra-virgin olive oil
For the salad:
- 4 cups thinly shaved brussels sprouts
- 1 medium firm, sweet apple (we used a Fuji)
- 1 cup cooked farro
- 1/4 cup loosely packed chervil (or any other herb that suits your fancy)
- freshly cracked black pepper
First, make the almonds. Coarsely chop the almonds. Put them in a small bowl and add the lemon zest and juice - set aside and let marinate for 30 minutes.
Make the dressing. Put all of the ingredients in a medium salad bowl and whisk until the oil is emulsified.
Finish the almonds. Preheat your oven to 325 F. Add the salt and oil to the almonds and stir to combine. Spread the nuts evenly on a baking sheet and bake on the center rack for 20 minutes, stirring them halfway to make sure they're not burning. Continue to cook until they're very toasty and brown. Let them cool completely.
Make the salad. Add the brussels sprouts to the dressing and toss evenly to coat. Cut the apple in thin slices. Toss the apples into the salad along with the toasted almonds and farro. Season with salt and cracked pepper to taste and top with the remaining almonds and chervil.