Cooper's Hawk Style Shaved Brussels Sprout Salad

kingscrown

I love to eat good and healthy food; therefore, I cook.

subheading: Vinaigrette:

¼ cup red wine vinegar

½ T lemon juice

¼ tsp Dijon mustard

1 T light brown sugar

½ T dried oregano

½ T minced garlic

pinch cayenne pepper

1 T shaved parmesan

½ T pasterized egg yolk

½ cup extra virgin olive oil

subheading: Salad:

2 oz spinach leaves, sliced

7 oz Brussels Sprouts, finely shredded

2 T basil, chiffonade

½ cup parmesan cheese, shaved

½ cup Red Wine Lemon Vinaigrette

1 T Balsamic Glaze

¼ Marcona whole almonds

Mix the spinach, Brussel sprouts, ½ of the parmesan and the vinaigrette- toss well to coat.

Pile high on a platter and garnish top with the rest of the parmesan cheese, drizzle the balsamic glaze around the perimeter of the salad, scatter the almonds on top

Pasterize egg yolks

2 fresh eggs

1 tablespoon lemon juice or white wine vinegar

2 tablespoons water

Steps to Follow

In just five steps you can take regular, raw eggs and make them safe to be used in mayonnaise and other recipes requiring raw egg yolks.

Separate 2 eggs, collecting the yolks in a microwave-safe glass bowl. Whisk the yolks thoroughly using the first of your 3 clean whisks.

Add lemon juice or vinegar and whisk again using the same whisk.

Add the water and whisk again (same whisk). Seal bowl with plastic wrap and place it in the microwave. Set aside the current whisk and do not use it again. Have the next 2 whisks close by as you will use them in quick succession.

Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl from the microwave, remove the plastic wrap, and whisk the yolks vigorously with one of the clean whisks.

Immediately return the bowl to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, then remove, and whisk vigorously with the third clean whisk until the mixture is smooth and creamy.

Now the egg yolks are safe to use in any raw-egg preparation.

Tips

Three whisks (or forks) are absolutely essential. Don't try to wash and dry the same whisk and re-use it; it'll take too long and the temperature of the eggs will fall too fast. Never attempt to use an unwashed whisk for the second or third whisking as the unclean whisk will contaminate the egg mixture and defeat the whole purpose of the pasteurization process.

This recipe can easily be increased. For example, you can increase the number of yolks to three. Make sure to also increase the cooking times to 10 seconds from the moment the surface of the eggs starts to rise.

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