Recipes from Our Green
Nothing says spring cooking like fresh, green ingredients that can be tossed together… >
Recipes from Our Green Dinner Party
Shaved Brussels Sprout Salad with Hazelnuts and Pecorino
WHAT YOU’LL NEED
For the salad:
1 lb Brussels sprouts
1 bunch lacinato kale
2 small bulbs of fennel, fronds reserved
2 granny smith apples, cored and thinly sliced
1 cup toasted hazelnuts, roughly chopped
3/4 cup shaved pecorino cheese
For the dressing:
1/2 cup hazelnut oil
1/4 cup sherry vinegar
1 tbsp dijon mustard
1 tbsp honey
salt and pepper, to taste
HOW TO MAKE IT…
Thinly shave the Brussels sprouts and fennel on a mandoline. Remove the stalks of the kale, and slice leaves into thin ribbons. Combine Brussels sprouts, fennel, kale, apples and hazelnuts in a serving bowl and set aside.
In a small bowl, mix together sherry vinegar, dijon mustard, honey, salt and pepper. Slowly drizzle hazelnut oil into the bowl and whisk simultaneously until well incorporated. Toss salad with this dressing and top with shaved pecorino and fennel fronds.
Pasta with Basil-Watercress Pesto
WHAT YOU’LL NEED
4 cups packed fresh basil
1 cup watercress, plus extra for serving
1 cup olive oil
1 cup shredded Parmesan cheese
1/2 cup pine nuts, toasted
1 to 2 cloves garlic, smashed
Salt and pepper, to taste
Enough pasta to serve 6.
HOW TO MAKE IT
In a large food processor, combine all ingredients (reserving pasta and extra watercress) and pulse until everything is finely chopped. Adjust for taste, adding more oil if needed.
Cook pasta according to packaging instructions. Toss with pesto and extra watercress. Serve immediately.
*You may have more pesto than you’ll need. To store extra pesto, put it in a glass jar with a thin layer of olive oil on top to preserve its green color.