Brussel Sprout Salad - Four Seasons, Palm Beach
Serves 4 generously
Ingredients
1 lb brussel sprouts
4 oz lentils cooked according to package instructions (can substitute tinned chick peas, rinsed
and drained)
4 oz bacon (6 - 8 strips) or bacon lardons (4 oz)
2 oz mejdool dates, chopped
2/3 cups pine nuts
3 or 4 green onions, sliced finely
2 pickled kumquats (can substitute 2 tangerines or clementines sliced finely)
handful of flat leaf parsley, chopped
Roasted Garlic Lemon Vinaigrette, as appropriate (see separate recipe)
Method
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Cut ends off brussel sprouts and shave them with a large grater or sharp knife.
Prepare lentils according to package or rinse/drain chick peas if using.
Toast pinenuts for 2 -3 minutes shaking pan frequently - low heat - no oil.
Chop and fry bacon (or lardons if using) in a hot pan until crisp.
Chop dates, and slice kumquats or tangerines if using.
Combine all ingredients along with chopped parsley and green onions to brussel
sprouts.
• Add vinaigrette.
An ACT V Recipe from Anne Van Gieson
Find more recipes at www.actvnewsletter.wordpress.com