Happy New Year! I hope everyone is enjoying the start of the new year!
With the start of the new year, many of us are likely trying to incorporate lighter fare into our diets. I love salads, but a salad everyday can get boring to me. Incorporating different greens, such as Romaine, kale, spinach, and spring greens, is a great way to keep a salad interesting. My new favorite salad green? Brussels sprouts!
This recipe is a little labor intensive on the hands because it involves peeling the leaves on the Brussels sprouts. It is worth it! Because Brussels sprouts leaves are smaller and lighter, I didn't want to weigh them down by adding a heavier protein (e.g., chicken, fish, etc.) to this salad. Since prosciutto is so thin and light, I added that to the salad for protein. I tossed in some toasted pine nuts to add some crunch. And. since to keep with the Italian theme, I sprinkled some Parmigiano-Reggiano over the salad. I used a Caesar dressing on this salad, mainly because Caesar is my favorite type of dressing. :)
I made this salad for a week night dinner with a friend, and my anti-Brussels sprouts friend turned into a Brussels sprouts fan!
Be on the watch for a great Caesar dressing post coming this week!
Brussels Sprouts Salad with Proscuitto and Parmigiano-Reggiano
1 lb. fresh Brussels sprouts
1/3 cup pine nuts*
2 oz. prosciutto slices, torn
1/8 cup Parmigiano-Reggiano cheese, finely shredded
Salad dressing, as desired
Trim the ends off the Brussels sprouts, and then begin peeling the leaves. Bring 6 cups of water to a boil. Place the peeled Brussels sprouts in the water for about 10-30 seconds. Quickly drain the hot water and immediately pour cold water to stop cooking. Drain well, and place on paper towels to dry.
In a large salad bowl, add the Brussels sprouts, pine nuts, proscuitto, parmesan reggiano, and the salad dressing. Toss to combine, and serve immediately.
*To bring out the flavor in the pine nuts, lightly toast them in a 350ºF oven for a few minutes.
Source: A Simply Sweet Justice Original