OTHER MAIN COURSE SALADS: Spicy Thai Beef Salad with Mizuna; Saturday Salad with Walnuts and Dates; Arugula Caprese; Crispy Duck Salad with Pear, Pecans, and Ginger-Honey Mustard Vinaigrette; Squash and Sprout Orzo Salad with Ginger Walnut Dressing
Pecorino, and Brussels Sprout Salad with Raspberry Vinaigrette
The Brussels sprouts are so good I recommend making extra for later use. Serve this salad with crusty rolls warmed in the oven.
1/2 pound Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon smoked paprika
1 tablespoon raspberry vinegar
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
freshly ground pepper
5 cups Romaine lettuce, chopped
5 slices prosciutto, cut into 1 x 4-inch strips
2 ounces pecorino, shaved
Preheat the oven to 400°F.
In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, smoked paprika, and a good pinch of salt. Arrange on a parchment-lined baking sheet and bake for 30 minutes, turning once, until the sprouts are crispy on the outside and soft through. Remove from the oven and set aside.
Meanwhile, make the salad dressing. Whisk together the two vinegars and the mustard. Add a few good grinds of pepper, then slowly drizzle in the olive oil, whisking as you go. The dressing should thicken as you go. Whisk in a pinch of salt, then taste for balance of flavors, adding a drizzle more vinegar or oil, or salt and pepper, as you like.
Divide the lettuce between two bowls. Toss each with about half of the dressing. Arrange half the prosciutto, half the pecorino, and a handful of Brussels sprouts on top of each. Grind more pepper over each salad, and serve.