The last few weeks in New York have been a bit of a tease — mornings with enough bite to remind you that we haven’t managed to shake winter quite yet with afternoons that give you hope that full-blown beautiful days might not be too far around the corner. A transition is happening, slowly but surely.
I’m finding that our menu choices lately have been taking on a transitional feel as well, not quite ready to let go of the hearty winter comfort foods while seriously looking forward to lighter, fresher takes on dinner. I cobbled this recipe together as an easy side to eat with a steak. I like to think of it as a spring jacket: heavy enough to keep you warm but with flavors light enough to feel a little bit of sunshine.
This recipe calls for preserved lemons, one of my favorite pantry items these days that can be found in many grocery stores and easily in more specialty stores like Whole Foods. Preserved lemons are lemons that have been aged in a salty brine, which softens the skin and gives the lemon a mellow, complex flavor unlike anything else. I only use the skin of preserved lemons, typically; it’s easy to scoop out the flesh and mince the rind to add to marinades, dressings or garnishes.
When this winter chill has finally lifted, try using the same dressing on a simple salad of Boston lettuce, sautéed artichoke hearts and orange supremes — a perfect Spring side dish!
Roasted Brussels Sprouts with Preserved Lemon Dressing
Ingredients
Brussels sprouts
1 lb. Brussels sprouts
1 Tbsp. olive oil
Pinch of salt
Dressing
1 small preserved lemon
1/2 shallot
2 Tbsp. grated parmesan cheese
1 Tbsp. red wine vinegar
1/4 c. olive oil
Pinch of salt
Instructions
Roast the Brussels sprouts
Preheat the oven to 400 degrees Fahrenheit.
Trim the ends of the Brussels sprouts and cut each one in half. Scatter on a baking sheet, drizzle with oil and salt and toss to coat. Roast for 15-20 minutes until tender and browned in spots.
Make the dressing
While the Brussels roast, cut the preserved lemon in half, scoop out and discard the flesh and finely mince the lemon skin.
Mince the shallot. Combine the lemon skin, shallot, cheese and vinegar in a food processor or blender. Pulse until ingredients come together but are still chunky. Add the olive oil and pinch of salt and pulse until emulsified. Taste and adjust salt as needed.
Assembly
When the Brussels are hot out of the oven, transfer them to a bowl, pour the dressing over them and toss to coat. Serve hot!
Notes
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