Shaved Brussels Sprout Salad
I’ve seen (and clipped out) several recipes for Brussels sprout salad over the past year or so. I was intrigued but skeptical whether raw Brussels sprouts were really a good idea. I even debated until the last minute whether I would end up cooking my sprouts like this instead. I’m glad to say that I gathered up my courage and went with the salad. The dressing and shredded cheese (I used some Parmesan I had on hand) provided a perfect balance. Plus I wanted something crisp to go with my Cornish game hens and sausage cornbread dressing. This totally fit the bill and the crunchy tartness was addictive.
Shaved Brussels Sprout Salad (serves 6)
- 1/2 small red onion
- Juice of 1 lemon
- 1 teaspoon honey
- 1 teaspoon whole grain mustard
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 cups Brussels sprouts (use larger sprouts if possible)
- 1/2 cup finely grated pecorino romano
Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Thinly slice the sprouts with a sharp knife (or use a mandoline to shave the sprouts one at a time.) When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
Put the sprouts in a serving bowl and toss gently with the onions (which you’ve now drained) and the dressing. Fold in the pecorino or parmesan, taste and adjust seasonings if necessary.
It looked quite lovely plated up with everything else, I have to say. I could easily see serving this whole meal again and again.