Brussels sprouts are a lot more versatile than we often give them credit for. One of my favorite ways to serve them is raw, an approach many cooks overlook.
The secret is to slice them into thin ribbons and then toss in flavorful vinaigrette.
The easiest way to slice is to first make a shallow trim at the base where it looks tough and perhaps discolored, leaving enough so the leaves stay attached. Then load them higgledy-piggledy on their sides into the tube of a food processer fitted with the slicing blade.
Buzz, buzz, buzz. In just seconds those beauties are strips of salad fixings. OR, use a mandolin. Either way!
This dish embraces homey flavors, using the dressed Brussels as a topping for sautéed turkey cutlets.
My supermarket stocks fresh turkey cutlets about half of the time, so when I see them, I grab a package or two and keep them in the freezer to use for quick-to-prepare meals.
TURKEY CUTLETS WITH BRUSSELS SPROUT SALAD
Yield: 4 servings
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 (4-ounce) turkey cutlets, pounded to a 1/4-inch thickness if needed
1/4 cup extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil, divided use
1/4 cup sherry vinegar
2 tablespoons whole-grain mustard
2 garlic cloves, minced
1/4 cup chopped fresh tarragon leaves
4 cups thinly sliced Brussels sprouts (from 3/4 pound)
PROCEDURE
1. Put the flour in a rimmed plate or pie pan and stir in a little salt and pepper. Season both sides of the turkey with salt and pepper. Dredge the turkey in the seasoned flour, shaking off the excess. Put a large skillet over medium-high heat. Add1/4 cup oil to the preheated skillet. Put the turkey in the pan and cook until light golden brown on both sides, about 2 minutes per side.
2. Meanwhile, in a medium bowl, whisk together1/2 cup extra-virgin olive oil, vinegar, mustard, garlic, tarragon, and a good pinch of salt. Add the shaved Brussels sprouts and toss to combine.
3. Put the turkey cutlets on plates, top with the Brussels sprouts salad, and serve.
Source: adapted from “5 in 5”, by Michael Symon (Clarkson Potter, $19.99)
