Pumpkin spice, apple cinnamon, and butternut squash are quintessential fall flavors. A forgotten contender? Brussels sprouts. If you haven’t given this leafy fall veggie a fair chance (or have yet to find a recipe that actually makes you like these tiny cabbages), you might want to take some tips from Matt Safarowic, chef at The Whitlock in Katonah. “[We’re] known for our salads for lunch, and salads are a big part of my diet to balance out the more indulgent dishes,” says Safarowic. “We created a salad that features the lighter side of sprouts, but then we ruin everything by tossing it in a warm bacon vinaigrette. Again, balance.”
Brussels Sprout Salad
Serves 4
6 cups (12oz) shaved Brussels sprouts
1 cup pomegranate seeds
1 cup cashews, roughly chopped
2 cups (4oz) shaved pecorino cheese
1 lb bacon, diced
juice of 1 lemon
½ cup olive oil
Salt and pepper
4 fried eggs for serving
In a bowl, toss the Brussels sprouts, pomegranate seeds, cashews and pecorino cheese.
Cook bacon in frying pan until crispy. Spoon off half the fat and discard or reserve for another use. Add lemon juice and olive oil to the pan, and whisk until hot. Pour dressing over salad and season with salt and pepper to taste. Divide among 4 plates and top with a fried egg, if desired.
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