I know that I post recipes for a lot of comfort food ... and desserts. Those are my go-to dishes! However, that's not to say I don't also cook/prepare healthy food. My family loves salads, and also Brussels sprouts, and we cook them several times a week. I love the shaved Brussels sprouts you can buy at Trader Joe's. I stir fry and cook them in many different ways - but they are equally good raw, in a salad. If you don't have a Trader Joe's, you can easily just half some Brussels, and then slice thinly. For the prosciutto strips, this is a process I unveiled in my cookbook, A Perfect 10, for a perfect salad topper. Your guests/family will love this lemony/peppery salad...
Cook the prosciutto Strips: Preheat your oven to 350. On a foil lined baking sheet, take 3 ounces of Prosciutto, and rip into strips, and place on the foil. Bake for 10 minutes, let cool, and then break into Prosciutto crispy pieces. Set aside.
Make the Vinaigrette: In a small bowl, mix 4 tablespoons of lemon juice (fresh or bottled), and whisk in 1 tablespoon of Dijon mustard, 1 tablespoon of dried oregano, 1 teaspoon each of Kosher salt and black pepper. Then slowly whisk in 4 tablespoons of olive oil, until blended well. Set vinaigrette aside.
Make the Salad: In a large salad bowl, toss together a few cups of shaved Brussels sprouts and spinach leaves. Scatter on top of this 1 or 2 diced avocados, about 4 diced scallions, the crispy prosciutto, about 1/3 cup of parmesan shavings, and about 1/4 cup of sliced almonds. Drizzle the salad dressing over the top, and serve, with extra dressing on the side to dress accordingly.
Oh yeah...so savory and delicious!
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