By Lisa Fielding of Secret Ingredients This may seem like a "meh" recipe due to its truncated length, but there’s a good reason: this recipe writer is at large pursuing her other job as a Hollywood screenwriter and presently in Los Angeles. And since we're on the topic I am happy to share that my first meeting was with a smart, beautiful and fierce actress at the enviably gorgeous Soho House Malibu where said actress expressed her commitment to this writer's semi-autobiographical half-hour series entitled "Totally Together and Completely Insecure." The show is about a Manhattan-based private chef. Sounds vaguely familiar... I am also here meeting on an adaptation of a book entitled "Apprentice to the Flower Poet Z" and I'm booked solid so had to dream up something quick, relevant and delicious for Rural Intelligence this week. Here it is — my shaved Brussels sprout salad. The key to making this salad is shaving the Brussels sprouts so they are fluffy enough to pile into a light and presentable mound. If you've got great knife skills, have at it. If not, best to pull out your food processor, make the necessary changes to your attachments and let the machine do all the work. You can also use a mandoline but that is even trickier and could cost you a few layers of your fingertips. The goal is to end up with a bowl of soft flaky sprouts. The rest is easy and the extra work you'll put into getting this right makes all the difference with the salad as texture translates to taste. Shaved Brussels Sprout Salad with Pancetta LardonServes 6 1 lb. Brussels sprouts rinsed, dried and shaved 1/4 lb. pancetta cut into tiny cubes and sauteed until crunchy. Drain on a paper towel. 3 heads baby gems chiffonade (these are the teeny romaine) Or: 1 head romaine chiffonade 4 oz. baby arugula (if you can't find super fine baby arugula use micro greens; regular arugula is too tough) 2 oz. pine nuts roasted until golden (use a skilled on a medium heat and toss until golden and aromatic) 1 cup finely grated Parmesan cheese Combine all ingredients in a large bowl. For the dressing:3/4 cup extra virgin olive oil 1/4 cup champagne vinegar 1 heaping teaspoon Dijon mustard 1 tablespoon pomegranate molasses Salt and pepper Place Dijon, vinegar and molasses in a bowl. Whisk until combined. Slowly whisk in olive oil until emulsified. Season with salt and a few cracks of freshly ground pepper. Pour half over salad and gently toss until coated. Taste. Add dressing a little at a time if you desire more. You do not want to overdress this salad and the extra will keep in the refrigerator for up to a week. Plate by creating a tall mound. It's nice to dive into.
