LEMON-MARINATED BRUSSELS SPROUTS WITH PARSLEY AND SHALLOTS
• 2 lb. Brussels sprouts
• Kosher salt
• Fresh-ground black pepper
• 2 lemons, zested and juiced
• 2 large shallots, peeled and sliced
• 1/2 c. parsley, chopped fine
• 4 large garlic cloves, minced
•3/4 c. olive oil
Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, removing any loose leaves as you do so. Pierce their cores with a small paring knife or a vegetable peeler.
Fill a large bowl with cold water and set it aside or in the sink. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2 to 3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments and then drain again.
Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss with the lemon zest, shallots, parsley and minced garlic.
To make the dressing: Whisk the olive oil and lemon juice together vigorously until thick and pale yellow.
Pour the dressing over and toss. Refrigerate for at least an hour -- but these are really better a day after cooking.
HASHED BRUSSELS SPROUTS WITH HAZELNUTS AND FRIED CAPERS
• 1 lb. small Brussels sprouts, washed and trimmed
• 1/2 c. hazelnuts, roughly chopped
• 3 tbsp. olive oil
• 1/4 c. capers, well-drained
• 1 lemon, squeezed for juice
• Kosher salt and freshly ground black pepper
Remove any loose or yellow leaves from the Brussels sprouts, and slice each sprout in half from top to bottom. Then chop them roughly into shreds, or hash them in a food processor.
Heat a cast iron skillet over medium-high heat and add the chopped hazelnuts. Cook for 3 to 4 minutes, shaking the pan frequently. When the nuts are turning golden brown and smelling toasty, remove them from the pan and toss with the hashed Brussel sprouts.
Add the olive oil to the pan and set it over medium-high heat. When the oil is shimmering, add the capers. (Stand back and be careful; the oil will spit and sputter up!) Fry the capers for about 60 seconds, or until they start opening like little flower buds.
Add the Brussels sprouts and hazelnuts to the pan. Stir thoroughly to coat the sprouts with the oil and to mix in the capers. Pour in the lemon juice and cook, stirring frequently, about 5 minutes or until the sprouts are tender but still snappy. Remove from heat and add salt and pepper to taste. Serve immediately.