chef tal’s shaved brussels sprouts
- 1 lbbrussels sprouts (about 30), tough outer leaves discarded and stem ends trimmed
- 4baby rainbow carrots
- 2lemons, juiced and zest finely grated
- 1 Tbspza’atar
- 3 Tbspolive oil
- kosher salt and freshly ground black pepper
- 1/4 cuppine nuts, toasted
1. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
2. Using a mandoline or a very sharp knife, slice the Brussels sprouts and carrots as thin as possible. Put them in the ice bath for 5 minutes to crisp them up.
3. Drain the sprouts and carrots and dry well in a salad spinner, or drain in a colander and pat dry. Transfer to a mixing bowl. Add the lemon zest and juice, za’atar, and oil; season with salt and pepper, and toss with your hands to coat. Sprinkle in the pine nuts and toss again to combine.
4. If you have time, allow the salad to stand for 15 minutes. Serve the salad on a platter or divide among four individual plates.
Note:Za’atar Za’atar is a wonderfully tangy Middle Eastern spice blend. Made primarily from a combination of sesameseeds, thyme, and sumac, it has deep nutty, woodsy accents. In the Old City of Jerusalem, merchants sell za’atar by the kilo and wrap it up in newspaper, ready for customers to dip hunks of fresh bread into. Za’atar can add a pop of flavor to almost anything, especially vegetables grains, and beans. You can find it in the spice aisle of good grocery stores.
*Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.*