— cooked up on
April 27, 2016
Lately, I am all about the power salad.
I’ve been working both in the studio and at home on some pretty intense projects. Not only do I need a high-energy lunch, but I also need a moment for a mental break and composing a gorgeous salad is one of my favorite ways to do that.
And the best part is, you can make one out of all kinds of stuff you can find leftover in the fridge. I always keep radishes on hand because I love to grow them and make quick pickles out of them. I always have a bag of frozen peas in the freezer. And of course, I always have eggs. You can make your own mix out of just about anything.
My favorite thing about this salad, though, is the dressing. Just a liberal drizzle of excellent quality olive oil, fresh lemon juice, salt and pepper is all you need to bring out the fresh flavors of all of these vegetables. You could add something more, but I frankly don’t think it’s necessary.
What are your favorite things to throw in your lunch salad?
Roasted Smashed Brussels Sprouts with Chorizo
- 1 lb brussels sprouts
- 1/4 lb chorizo
- 1/4 cup hazelnuts
- 1 Tbsp apple cider vinegar
- Stem and halve brussels sprouts. Put in a pot of boiling water to partially cook; 7-9 minutes.
- In a large, oven-proof skillet over medium heat, crumble and cook the chorizo until cooked through and the fat is rendered out (about 5 minutes). Add 1/4 cup hazelnuts and toast for another 3 minutes.
- Transfer the cooked and drained brussels sprouts to the pan. Smash them up with a potato masher. Add 1 Tbsp apple cider vinegar and toss to combine.
- Put into an oven at 425 degrees for 20 minutes, until the brussles sprouts get crispy around the edges.