Asparagus Brocolini Salad

Here is a very simple recipe for you this month. While at the market with Dana I purchased a bunch of Asparagus, Brocolini, Radishes, and with a few things I had on hand at home and made a great salad.

Recipe:

Asparagus (about 8 spears)

Brocolini (7-8 flowerets)

Olive Oil

Radishes (7-8 small)

Lemon (Zest and Juice)

Shallot (small)

Pine nuts (1/4 cup)

Dash of Salt

Cut the Asparagus and Brocolini into small pieces about the size of the tip of your finger. Make sure it is well cleaned and set aside.

Slice up the shallot (small size will do), and mix with the juice of one lemon, a dash of salt and 1/4 cup of pine nuts. Set Aside.

Heat up a skillet - very hot - add a dash of Olive Oil. Put the Aspurgus and Brocolini in the pan with a dash of salt. toss well and heat for about a minute. The veggies should take a dark crisp color. Cover and heat for about another minute making sure when you test the veggies it still has a good bite to it. Add the lemon zest and stir in thinly sliced radishes.

Toss the mixture together with your salad dressing and enjoy.

 Brussels Sprout Salad Recipe

This month I wish to share a recipe for Brussels Sprouts - call me crazy but I am one of the few people that actually like Brussels Sprouts and I like to try and sneak it into dinner when I have company. Before they know what they are eating they usually comment on how good they are. This is a simple recipe for raw Brussels Sprouts - shredded and finished (I like the way waiters talk in fancy restaurants) with hazelnuts, a sharp aged cheese and a light dressing of olive oil and fresh lemon juice. For this salad only use very fresh bright green Brussels Sprouts.

1 1/2 pound brussels sprouts, freshest you can find

3 tablespoons extra-virgin olive oil

2 - 3 tablespoons fresh lemon juice

1 teaspoon fresh thyme leaves

1/3 cup fresh chives, minced

2-3 big pinches of salt

1 1/3 cups hazelnuts (also known as Filberts), smashed just a bit and toasted

2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

Shred the brussels sprouts with a mandolin or a knife. Shortly before serving place the shredded sprouts in a salad bowl and toss gently with olive oil, lemon juice, thyme, chives, salt and hazelnuts. Season to taste but keep in mind the cheese will add a salty element to the salad. Add cheese and toss.

Serves 4.