Ingredients: |
Ingredients: ½ C- superfine sugar
2 cinnamon sticks
5 star anise pods
3 tbsp- lemon juice
1 pomelo (2lb in total, 2 C after peeling and segmenting)
1⅓ lb- Brussels sprouts, trimmed
9 oz- shallots, peeled
5 tbsp- olive oil
⅔ C- cilantro leaves
salt and black pepper
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Directions: |
Directions:Place the sugar, 7 tbsp water, cinnamon, and star anise in a small saucepan and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves, then remove from the heat, add 1 tbsp of the lemon juice and set aside to cool.
Peel the thick skin off the pomelo and discard. Divide into segments, release the flesh from the membrane, then break the flesh into bite-size pieces and put in a shallow bowl, taking care to remove all the bitter white membrane. Once the syrup has cooled a little, pour it over the pomelo. Let marinate for at least 1 hour, stirring occasionally.
Preheat the oven to 425º F
Bring a large pan of salted water to a boil, add the sprouts and shallots, and blanch for 2 minutes. Drain, refresh under cold water, and pat dry. Cut the sprouts in two, lengthwise, and half or quarter the shallots (so that they are similar in size to the sprouts). Place everything in a bowl with 3 tablespoons of the oil, ½ teaspoon of salt and some black pepper. Spread out on a baking sheet and roast in the oven from about 20 minutes, until the sprouts are a golden brown but still retain a bite. Set aside to cool.
Before assembling the salad, remove and discard the cinnamon and star anise from the bowl. Drain the pomelo, reserving the juices. Just before serving, put the shallots, sprouts, pomelo and cilantro in a large bowl. Add the remaining 2 tablespoons oil, the remaining 2 tablespoons lemon juice, 1 tablespoon of the pomelo marinade juices and ¼ teaspoon salt. Gently mix, then check the seasoning- you might need to add another tablespoon of the marinade- and serve. |
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