With only a handful of ingredients, this unusual salad from the Crossroads Kitchen cookbook couldn’t be easier. Delicate and hearty at the same time, this super-simple, elegant salad’s flavors only intensify the more you let it stand.
What you need:
1 pound Brussels sprouts (about 30), tough outer leaves discarded and ends trimmed
4 small rainbow carrots
Finely grated zest and juice of 2 lemons
1 tablespoon za’atar
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup pine nuts, toasted
What you do:
- Prepare an ice bath by filling a large bowl halfway with water and adding a dozen ice cubes.
- Using a mandoline or a very sharp knife, slice Brussels sprouts and carrots as thin as possible. Place in ice bath for 5 minutes to crisp up.
- Drain sprouts and carrots and dry well. Transfer to a mixing bowl. Add lemon zest and juice, za’atar, oil, salt, and pepper, and toss to coat. Sprinkle in pine nuts and toss again.
- Allow salad to set for 15 minutes to marinate before serving.