I am in love with the Recipe Redux challenge for this month. In honor of the Recipe Redux’s 42 month anniversary, they challenged their bloggers to grab their favorite cookbook and remake the recipe from page 42 or 142. How fun! I am a cookbook hoarder, with a kitchen library filled with our favorite titles. But how often do I just crawl into bed at night to read the cookbook and admire the beautiful photos, but never actually cook from the book?
The Yellow Table by Anna Watson Carl tops my list of my favorite new cookbooks of the year. Not only are the recipes simple, beautiful and perfect for home entertaining, but Anna’s story is inspiring. A Nashville native who is now food writer and private chef in New York City, Anna decided to act upon her lifelong dream of publishing a cookbook. Through her blog (also called The Yellow Table) she started on a journey to self-publish the cookbook, creating a series called The Cookbook Diaries that set her intention into focus and culminated in a cross-country road trip to help fund her Kickstarter campaign and raise the funds for publishing. The Yellow Table cookbook is the result.
Anna proves that when you set an intention and put passion and hard work behind it, dreams can come true.
Even better, The Yellow Table cookbook is really good! As I flip through the pages, I find myself bookmarking recipe after recipe. On page 142, she shares her recipe for a Shaved Brussels Sprout & Endive Salad, a simple and fresh salad that would convert even the staunchest brussels sprouts hater. Brussels sprouts salads are also great make-ahead salads, making them perfect for dinner parties.
Here is my version of Anna’s salad. I substituted the endive for thinly shaved fennel and added toasted pecans and sweet-tart pomegranate seeds to make a beautiful red and green salad in honor of the Christmas season. I also love meyer lemons at this time of year, so those make an appearance in the dressing.
I hope you enjoy this tribute to Anna’s The Yellow Table Cookbook, and that you enjoy it with someone you love!
Shaved Brussels Sprouts Salad with Fennel, Pomegranate Seeds and Meyer Lemon Dressing
Anna notes in her cookbook that you can cut the greens several hours in advance and cover them with moist paper towels and store in the refrigerator. Before serving, just add the dressing and toss and let sit for at least 15 minutes before serving.
1 bunch Brussels sprouts (about 1 ½ pounds)
1 fennel bulb
1 cup pomegranate seeds
1 cup pecans, toasted and chopped
Zest and juice from one Meyer lemon
1 tablespoon sherry vinegar
1 teaspoon maple syrup
4 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 few grinds of black pepper
1 pinch of red pepper flakes
Wash the Brussels sprouts and trim them, cutting off the bottom stem and peeling off any dry outer leaves. Cut the sprouts in half through the stem and then very thinly slice them. Alternatively, if you have a mandolin, you can leave them whole and slice them on the mandolin. Place the shredded Brussels sprouts in a large bowl.
Cut the tops off of the fennel bulb. You can freeze the tops in a freezer bag for the next time you make chicken or vegetable stock. Cut the fennel bulb in half and remove the core. Very thinly slice the fennel. Alternatively, if you have a mandolin, you can leave the fennel whole and slice it on the mandolin. Add the fennel to the bowl with the Brussels and then add the pomegranate seeds and the toasted pecans. Toss everything together.
In a small bowl or glass measuring cup, whisk together the Meyer lemon juice and zest, sherry vinegar, maple syrup, olive oil, sea salt, black pepper and pepper flakes. Pour the dressing over the salad and toss together. You can prepare the salad up to a few hours before serving. The salad will keep in the refrigerator, covered, for about two days.