I’ve been freelancing a bit in the Epicurious kitchen this past month, testing Thanksgiving recipes. It’s always nice to go back and see some of my former colleagues at Condé Nast. The Bon Appétit and Epicurious test kitchens are on the same floor and they share a photo studio however, the kitchens are completely different. Bon Appétit’s test kitchen is huge. Don’t believe me? Take a tour here.
The Epicurious test kitchen seems to be an ode to a small, albeit modern, NYC apartment kitchen. No photos or tours of it anywhere I have found, though you can catch some glimpses if you follow them on Snapchat. I’m hoping they will post a feature about their kitchen soon. It is truly amazing how much they are able to accomplish in the space. Sometimes, there are three of us cooking in there at the same time and believe me, it gets pretty interesting. The Epicurious team is a a really fun and talented group of people and despite the tight space, I am really happy to have the opportunity to work so closely with them from time to time.
The reason I am writing about the Epi test kitchen is this recipe was inspired by one I tested, without me consciously realizing it. One day was dedicated to making a bunch of shredded kale salads. After I put this brussels sprouts and cauliflower salad on the plate, photographed and decided to share it with you, I looked up one of the recipes I made in the test kitchen on their site and realized it had a lot of the same ingredients. No kale or radishes in mine, no cauliflower or cranberries in theirs, almonds instead of hazelnuts…otherwise, very similar. I suppose that is how recipe inspiration and development can spark sometimes and I am grateful to have an opportunity to continue to be exposed to so many great new recipes and techniques in order to foster my own creativity.
This salad is a great side for Thanksgiving or would go well with a simple, grilled pork chop any weeknight. Enjoy!
- 1 small garlic clove, minced
- 1 lemon, juiced
- 2 tsp dijon mustard
- ½ tsp honey
- 1 small shallot, sliced thinly
- ¼ cup extra virgin olive oil
- kosher salt (at least ½ tsp) and fresh ground pepper, to taste
- 2 cups 1 - 1½ " cauliflower florets, pulsed in food processor 6-8 times or shredded on large holes of box grater (I used yellow, green and white but you can use any color)
- 12 oz brussels sprouts, trimmed and shredded in food processor, using slicing blade, or sliced thinly with knife
- ½ cup aged gouda cheese, finely shredded (you can use pecorino if you can't find aged gouda)
- ¼ cup dried cranberries
- 1 pink lady or honey crisp apple, sliced thinly
- ¼ cup chopped roasted, salted almonds
- Place all ingredients in a ball jar or sealed container and shake vigorously until emulsified. Set aside while you prepare other ingredients so sliced shallots can marinate in the vinaigrette, at least 20 minutes.
- Toss brussels sprouts, cauliflower, aged gouda and dried cherries together. Add sliced apple and toss with vinaigrette, to taste (you may not use all of it). Top with almonds just before serving.
- DO AHEAD: You can prepare all ingredients of this salad one day ahead, except sliced apple, toss together with dressing and top with almonds just before serving.