Brussels Sprout Salad with Mustard Vinaigrette Tweetcipe

I was in Steamboat Springs, Colorado recently and had the good fortune to dine at The Laundry Restaurant. Every dish was tasty, from their contemporary concoction called Laundry Lemonade to the Lemon Gorgonzola Cheesecake. But the dish I had to try to recreate at home was their Brussels Sprout Hash. Executive Chef Chris Randall’s recipe is easy to find on the Web, so what I’m going to share is my streamlined riff on his excellent dish. I know I’ve posted a Tweetcipe for Brussels sprouts already, but I think this under-appreciated fall vegetable deserves a second feature.

Brussels Sprout Salad

1 lb trimmed Brussels sprouts, smaller is better

3 slices bacon or 3 oz pancetta, diced small

Salt and pepper to taste

4 T mustard vinaigrette (recipe below)

Fill a large saucepan about half full of salted water and bring to a boil. Blanch the sprouts for 2 minutes. Drain the sprouts and place them in a cold water bath to stop them from cooking. Drain the sprouts well and cut each in half or thirds, depending on their size.

Cook diced pork in a large nonstick skillet until brown and crispy. Use a slotted spoon to place the pork on paper towels to drain. Pour off all but 2 T of grease. Over medium heat, sauté the sprouts in the grease until they start to brown. Salt and pepper to taste. Place the sprouts in a bowl and stir in the mustard vinaigrette and cooked pork. Serve warm or at room temperature. Optional: add 1/3 cup toasted chopped walnuts.

Mustard Vinaigrette

2 T of whole mustard

1 T Dijon mustard

2 T cider vinegar

1 T honey

1 ½ cups olive oil

Combine all ingredients except oil in a blender or food processor. While blending on a low speed, slowly drizzle in the oil.

“Dirty Dozen” 2012 – The Battle against Pesticides Continues

A little over two years ago, I shared my concerns regarding the obesity rate in our country as well as the levels of pesticide residue that is often found in or on the foods we eat. As you modify your diet to improve your health, you also have to keep an eye on foods often considered wholesome.  To help you avoid pesticides in food, I shared a list that outlined the “dirty dozen.” 

The annual “Dirty Dozen” report is made available by the Environmental Working Group (EWG) and is compiled by collecting USDA and FDA data regarding pesticide residue. The produce samples on this list are tested for levels of pesticide after they are washed and (if necessary) peeled. The “dirty dozen” produce are those that are normally contaminated with organophosphate insecticides, pesticides shown to be harmful to our nervous system.

                                                                                   

The “Dirty Dozen” for 2012 are (in order from most contaminated to least):

• Apples
• Celery
• Sweet bell peppers
• Peaches
• Strawberries
• Nectarines (imported)
• Grapes
• Spinach
• Lettuce
• Cucumbers
• Blueberries (domestic)
• Potatoes

While I have always been a strong advocate of organic produce and the patronage of CSAs and local farmers markets, I recognize that the grocery budget does not always allow you to buy the best of the best. The produce on this list, however, represent those items that should be a priority when deciding which organic produce to purchase. If cost is a factor, you can assure yourself of the least amount of pesticide in your produce by patronizing a farmers market, even if you cannot buy organic.

To help stretch the grocery budget and help you consider what you do not have to purchase as organic, a subsequent list has been provided by the EWG, highlighting the “Clean 15,” those produce items with the smallest amount of residue from pesticides. The items on the 2012 list are:

Onions

Sweet corn

Pineapple

Avocado

Cabbage

Sweet peas

Asparagus

Mangoes

Eggplant

Kiwi

Cantaloupe (domestic)

Sweet potatoes

Grapefuit

Watermelon

Mushrooms

Remember, regardless of what produce you purchase or where you purchase it, always wash and (when appropriate) peel your fruits and vegetables. You can take charge of what you eat, your level of health and your future. You can avoid pesticides and eat wisely without sacrificing taste, quality or your budget.

Until next month, eat well!