Raw Brussels Sprouts Salad with Manchego and Toasted Walnuts

So it seems that I haven't been posting enough savory items for some of my readers!  After I posted a link for the baked camembert recipe on Facebook Monday, my favorite cousin commented, "Now we're talkin!  No more desserts.  :)"  She's always been a little opinionated but fortunately for her, she's my homegirl and I happen to agree with her.   So I'm making a concerted effort to make things a little more balanced around here.

This salad is a perfect place to start.  I wish that the title didn't give it away because anytime you say "Brussels sprouts", OMG.....noses turn up, gag reflexes engage, and everyone starts acting like a six year old who refuses to eat their veggies.  But, I guarantee you'll change your mind about the little cabbages after you try this.  In fact, this is a great way to sneak some nutrition in on your unsuspecting vegetable hating friends and family.   It's so good they'll end up thanking you.  It's the perfect combination of taste and texture.  And it's something that can be made ahead of time because the longer the Brussels sprouts, walnuts and cheese have to get to know one another, the better.

Serve this to everyone you know as soon as possible.  They'll beg you for the recipe.


Here it is:

Raw Brussels Sprouts Salad with Manchego and Toasted Walnuts

In the Kitchen with A Good Appetite by Melissa Clark

10 ounces Brussels sprouts (1 container) trimmed
Juice of 1/2 lemon
Coarse seal salt or kosher salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil, or more to taste (I only used about 1/3 cup)
1 cup chopped toasted walnuts
1/4 cup grated Manchego or young pecornio cheese (or even aged Gruyere)

In a food processor using the thinnest slicing disk (I sliced mine on a mandoline), slice the Brussels sprouts (they will fall apart into shreds).  Or, using a knife, slice the sprouts as thinly as possible  Put the sprouts in a bowl and toss with the lemon juice and a generous pinch of salt and pepper.  Let rest for 5 minutes.

Add the oive oil and toss well.  Add the walnuts and cheese and toss gently.  Taste and adjust the seasonings.  You can serve this immediately, but it gets better after an hour or so.

Tomato Salad with Gorgonzola, Onion and Oregano

As soon as summer tomatoes start showing up at the farmer's stands, my heart starts to beat a little faster!  I l.o.v.e. tomatoes.  I'm told as a child I would sit in my dad's (extremely weedy) garden and eat them straight off the vine.....dirt and all.  I'd eat so many I'd eventually develop a reaction in the form of canker sores covering almost the entire interior of my mouth.  My tongue would swell to about twice it's size and I wouldn't be able to eat much of anything for days.  Nice, right?  You'd think it would have deterred me from future tomato binges.  Not so much.  I've been known to be a tad stubborn.  As soon as it would clear up, I'd be right back in the garden!

Fortunately, I outgrew it, or maybe I just learned moderation (which does not apply to wine, however!).  As I've mentioned before, hub's favorite salad is tomatoes and mozzarella, but occasionally I like to mix it up a bit, so the other night I threw this together.  So simple, fresh and delicious.  Sliced tomatoes, your favorite blue cheese (I had gorgonzola on hand), thinly sliced red onions, and freshly chopped oregano (I have an abundance of greek oregano in the herb garden).  Mix together a simple vinaigrette of equal parts white wine vinegar and olive oil along with a teaspoon of dijon mustard and some salt and pepper to taste.  Drizzle the vinaigrette over the tomatoes and let it sit for about 15 minutes for the flavors to meld and then dig in!

Tomato Watermelon Salad

Before I get to this amazingly refreshing summer salad, I want to say congratulations to my beautiful niece, Annie.  We spent last weekend in Ohio attending her graduation from Otterbein University with a degree in Equine Science.  I've mentioned her obsession love of all things horse before here.  So now, she's out in the big world trying to find someplace to spend the rest of her life smelling like a combination of hay, leather, sweat and poo!  She loves it and we love her!  So proud of you, Nene!!

I also got to spend a lot of time with my two favorite little people!

Have you ever?

  

 I made this salad before we left last week and couldn't stop eating it.  It's everything a summer salad should be.....fresh, curnchy, tangy and completely satisfying.  This would be a perfect addition to you upcoming July 4th celebration.

Here's the recipe:

Tomato Watermelon Salad

Food52.com

Serves 8

5 cups watermelon, cubed (I used a small seedless watermelon)
1 1/2 lbs heirloom tomatoes, cubed
1/2 teaspoon salt
1 teaspoon sugar
1 small Vidalia onion (or other sweet onion) sliced thin
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
fresh ground pepper to taste

Mix tomatoes, watermelon, salt and sugar in bowl and let sit for 15 minutes.  (I mixed mine in a colander set over a large bowl.)  Drain off any liquid.  Stir in onion, vinegar and olive oil.  Cover and chill for 2 hours.  Sprinkle with pepper and serve.