brussel sprouts of the future

I confess. I used to hate brussel sprouts as a kid. They were bitter, and, blech, the texture was terrible. It might have been how my mother prepared them, but I think it also had a lot to do with buying them from the ShopRite. It wasn't until Tantre Farm brussel sprouts arrived at my door many autumns ago, that my mind was changed.

These things are fantastic, especially if they've been picked after a frost. The deep cold temperatures soften and sweeten the already nutty flavor. They're awesome sauteed in butter, or roasted with pancetta, or just steamed and drizzled with a ginger laced soy sauce.

Here's how I did them up this week.

Brussel Sprout Salad

1. Finely shred quart RAW brussel sprouts with a mandoline, enough for your family or a couple of meals for yourself.

2. Shave about 1 cup of pecorino romano using a vegetable peeler. Add to the brussel sprouts.

3. Add 1/2 cup of toasted pine nuts.

4. Drizzle with the best balsamic you've got. You'll have to play it by ear a little bit, depending on the viscosity of your vinegar. Somewhere between 2 tbsp and 1/8 cup. Then drizzle with good olive oil (this is one of my favs), about the same amount of the balsamic. Again you'll have to test this; it shouldn't be super greasy, just well coated.

5. Season heavily with sea salt and fresh cracked pepper. Toss until coated.

This is one of those things that is SO simple, it's crazy not to make it. All of the flavors meld together into an unami-filled crunchiness that is so fabulous. I had designed it as a salad, but once I started eating, it was all I wanted.