With solely a handful of substances, this uncommon salad from the Crossroads Kitchen cookbook couldn’t be simpler. Delicate and hearty on the identical time, this super-simple, elegant salad’s flavors solely intensify the extra you let it stand.
What you want:
1 pound Brussels sprouts (about 30), powerful outer leaves discarded and ends trimmed
4 small rainbow carrots
Finely grated zest and juice of two lemons
1 tablespoon za’atar
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup pine nuts, toasted
What you do:
- Put together an ice bathtub by filling a big bowl midway with water and including a dozen ice cubes.
- Utilizing a mandoline or a really sharp knife, slice Brussels sprouts and carrots as skinny as attainable. Place in ice bathtub for five minutes to crisp up.
- Drain sprouts and carrots and dry effectively. Switch to a mixing bowl. Add lemon zest and juice, za’atar, oil, salt, and pepper, and toss to coat. Sprinkle in pine nuts and toss once more.
- Enable salad to set for quarter-hour to marinate earlier than serving.
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