Shredded brussels sprouts salad with kumquats and toasted macadamia nuts
Oh hello there! Remember me? I’m so happy to be a Golden Girl once again and posting a delicious salad on this gorgeous day! For those of you not in San Francisco, I literally just ran outside and snapped this shot so you can understand why this salad makes so much sense today. I originally made this with roasted brussels sprouts, but I just couldn’t bear the thought of turning on my oven right now and I’m so glad I didn’t! The shredded sprouts are light and wonderful and the kumquats are like little slices of sunshine. Ok, clearly I’m high on vitamin D or something – I just hope it’s contagious!
I also wanted to say thank you for sticking with me if you’re reading this and wondered what rock I crawled under over the past couple of weeks. I’m happy to say I’ve just been incredibly busy. I’m working on a bunch of really exciting projects right now which include a creative advisor role and recipe development for a fabulous café that will be opening later this year. They’ve hired me to work on the overall creative and aesthetic vision as well as developing a slew of desserts that are gluten free, vegan and have no refined sugar – trés Golden! I’m happy to say that my experiments are going really well (most of the time that is!) and I’ll keep you posted as we get closer to opening. I’m also doing a bunch of recipe testing for the upcoming Bar Tartine cookbook that’s been incredibly enlightening and time consuming. I’m testing methods for everything from koji, to lacto fermented sodas, black garlic and sauerkraut just to name a few. Speaking of cookbooks, Ten Speed Press recently announced their fall cookbook line up which just happens to include Tacolicious! Not only did I recipe test for them, but I contributed a taco recipe to the book! It doesn’t go on sale until September, but trust me, you’ll be hearing all about it when it does.
Enough about me! Now it’s time to thank my incredibly talented friend Scott Dadich who inspired me with the kumquats and who turns everything he touches into something wonderful!
Shredded brussels sprouts with kumquats and toasted macadamia nuts recipe
makes 2 appetizer sized salads
1/4 cup raw macadamia nuts
1/2 pound brussels sprouts finely shredded (about 4 cups)
1/2 cup thinly sliced kumquats (seeds removed)
1 1/2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
1/2 tablespoon honey
1/4 teaspoon wheat free tamari
1/2 teaspoon kosher salt
Preheat oven to 300. Toast macadamia nuts for 10 minutes stirring halfway through until golden brown. Remove from heat and set aside to cool. Once cool, roughly chop the nuts.
Clean the brussels sprouts by removing any undesirable outer leaves and giving them a good rinse. Holding the core end, finely slice the brussels sprouts, stopping when you get to a point where there is nothing but core.
In a small bowl, add the sesame oil, lime juice, honey, tamari and salt. Stir well until all ingredients are incorporated. It will taste very salty, but will be diluted once mixed with the brussels sprouts.
Toss the shredded brussels sprouts and half of the kumquats with the dressing. Garnish with remaining kumquats and macadamia nuts and serve immediately.