Once upon a time, when I worked at Gourmet magazine, I was lucky enough to attend a demo by chef Jonathan Waxman of NYC’s Barbuto restaurant. Chef Waxman arrived only a few minutes before the presentation was to begin, and with a surprise guest: his son. He hadn’t mentioned his son would attend, which prompted our staff to wonder how he would manage since it wasn’t billed as a father son demonstration – did he need someone to watch his son? Would they be making kid-friendly fare? Not skipping a beat, the two cooked together some of his best known dishes in an adorable fashion. Chef Waxman applies the same relaxed, home-focused approach to food in his restaurant. Fresh, simple ingredients are the stars, and the preparations tend to be simple and quick to put together.
Raw Brussels sprouts may sound dense and like something only a die-hard vegetarian would like, but when sliced thin, they take on a light texture, perfect for a salad. You don’t need a mandoline to make this dish, just a sharp knife and super fresh Brussels sprouts.
- 1 lb fresh Brussels sprouts, cleaned and ends trimmed
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/2 cup walnuts, toasted and crumbled
- 4 tablespoons grated pecorino cheese
- Thinly slice Brussels sprouts using a mandoline or a sharp knife.
- Toss Brussels sprouts with lemon juice, olive oil, walnuts, 3 tablespoons pecorino and salt and pepper to taste.
- Toss mixture and serve at room temperature, sprinkled with remaining pecorino.
This recipe depends on fresh Brussels sprouts - save older sprouts for a roasted or baked dish
Try sauteing the salad after step 3 for a version with a little less bite
Be sure to add the pecorino and taste prior to seasoning the dish to make sure it’s not too salty