Recipe: shredded brussels sprouts salad
The crush of self-imposed holiday-related deadlines looms large at Butter headquarters. We don’t even celebrate anything in particular and I’ve got a little bit of the freak out going on. So I needed something easy and full of crunchy vegetables to balance the ungodly amount of baked goods I’m cranking out of my kitchen.
brussels sprouts, walnuts, pecorino, lemon, salt, pepper, mustard, olive oil
The first time I had Brussels sprouts was in the NASA cafeteria during a summer internship. I generally loved vegetables as a kid because my mom didn’t cook them to death, but served them bright, fresh, and full of flavor and nutrients. I popped a sprout into my mouth and *squish*. It didn’t taste bad, it tasted sad. Fast forward a decade to my reintroduction to the oft-maligned Brussels sprouts – that time roasted – and we’ve been enjoying a love affair ever since.
peel any discolored or blemished outer leaves
slice thin by hand, by mandoline, or by food processor (slicing or shredding blade)
separate the slices in a large bowl
About a year ago, I started seeing posts for shredded Brussels sprouts salads making the rounds. I made a note to myself to try it out and well, now you see how long it takes me to get around to some things. Actually, this is rather quick compared to all of the toddlers and young children to whom I still owe baby quilts.
add toasted walnuts and crumbled pecorino
i like to toss it so the cheese doesn’t soak up all of the dressing
mixing the dressing
If you haven’t tried making your own salad dressing, I implore you to give it a go. It’s so easy and so so so much better than store-bought dressings. Plus, you can make it the way you like it! I went with mustard, lemon juice, and olive oil. Simple as that. Whisk it or shake it up in a (closed) jar and pour over the salad.
pour the dressing over the salad
season with salt and pepper, then toss
This salad has a more delicate bite to it than cabbage (think of them as little cabbages) and I am just as hooked on the texture of it as I am hooked on the flavor. It’s not a heavy salad, but it isn’t watery the way leafy summer salads might be. Perfectly suited for these colder months, it pairs well with heavier autumn or winter meals and it’s also fantastic on its own. Also, if you actually have leftovers, they keep well in the refrigerator without turning to limp mush like lettuce does. I love getting fresh greens any time I can, and this lovely salad is now in normal rotation around here.
dish it up
getting my green on
Shredded Brussels Sprouts Salad
from A Thought for Food
2 lbs. Brussels sprouts
1 cup (3 1/2 oz.) walnuts, lightly toasted
1/4 cup Pecorino, grated or crumbled
1/4 – 1/2 cup fresh lemon juice
2 tbsps whole-grain mustard
1/4 – 1/2 cup olive oil
salt to taste
freshly ground black pepper to taste
Trim off any old outer leaves and woody stem ends from the Brussels sprouts. To shred the sprouts you can 1) run the sprouts through a food processor fitted with the thin slice or shredding disc 2) slice them using a mandoline or 3) carefully slice the sprouts thin by hand with a knife. Place the shredded sprouts in a large bowl. Crumble the walnuts by hand into the bowl of shredded Brussels sprouts. Add the Pecorino cheese to the bowl. In a smaller bowl, combine the mustard with the lemon juice (use more if you prefer a stronger, more acidic dressing). While whisking the mustard and lemon juice together, pour a thin, steady drizzle of the olive oil into the bowl until the dressing reaches the desired taste and consistency. Pour the dressing over the salad. Season with salt and pepper to taste. Toss the salad. Serves 6-8.