Brussels Sprout Salad

Brussels Sprout Salad Recipe

Because you've been such good sports when it comes to brussels sprouts, I thought I might attempt to take it up a notch or two. And by this I mean, I'm going to share one of my favorite ways to use raw brussels sprouts. I make a simple salad of sprouts shredded whisper thin. It is slaw-like in spirit, accompanied by lots of toasted hazelnuts and shard after shard of aged jack cheese - or whatever hard, salty cheese you have around. The dressing? A few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice. It's the kind of thing you should make only when you come across perfectly fresh, tiny, bright green brussels sprouts - the ones that don't appreciate being cooked to death.

Brussels Sprouts Salad Recipe

Maybe you're not quite ready to embrace raw brussels sprouts, that's completely fine, you can try this salad with shredded romaine lettuce or cabbage instead - or even a blend if you like. If you're not sure about it as a salad, try it as a taco filling, leaving out the hazelnuts. Sometimes I top the salad with chopped leeks that have been deeply browned in a pan. I also do a version with aged cheddar, apples, pecans, and apple cider vinaigrette. Play around, the key is sourcing good sprouts, and cutting them so they're light and feathery (see photo).

For those of you who still need a bit of convincing when it comes to eating or cooking brussels sprouts, here are a couple of my favorite sprout-centric recipes: Golden-crusted Brussels Sprouts, and Shredded Brussels Sprouts and Apples.

Brussels Sprout Salad Recipe

Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife.

1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.

Serves 4 - 6.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Looks gorgeous, can't wait to try it!

looks pretty incredible from where i stand. i wonder if blanching the sprouts, halving or quartering them, and then proceeding as the recipe specifies wouldn't cut down on the purported fussiness that seems to be deterring some of us?

Lucy

I didn't think you *could* eat them raw! I love Brussel Sprouts, but this recipe is a bit too high-maintenance for me.

This looks FANTASTIC. And I just happened to pick some teeney tiny sprouts earlier this week--seriously no bigger than a walnut. I also have a glut of Meyer lemons... Will the mellowness work, or does it need the bright tartness of a Eureka?

I love brussel sprouts and I've used the same ingredients in a soup with some organic chicken stock. Wonderful.

You NEVER have to try and convince me to eat brussels sprouts. Lately, I've been shredding them and making slaw with red cabbage, green onions and a lime vinaigrette. ...but HAZELNUTS? Parmesan? Oh boy! I need to make this!

Nancy

And if you ask me.. I say that only the image, or if I saw it in restaurant I'd order it as fast as possible. Great idea, as always!

My parents don't eat brussels sprouts so as a result they're new to me. And I love them. And I love your recipes - esp. the ones for brussels sprouts. They're all over the Internet for good reason! (Everybody sings your praises.)

Do not ever, ever stop with the wonderful Brussels sprouts recipes. Love them all!

How interesting!! I had something similar to this at a restaurant one time, except it had radish in it as well. It looks like a perfect spring recipe.

anonymous

This sounds spectacular to me! I actually love brussels sprouts and often have them roasted in a dijon-balsamic glaze (yum), but have never tried them raw. Can't wait!

Er - no! I love brussels sprouts, but shredding them would be impossibly fiddly and not worth the end result. Think I'll give this one a miss.

Mrs Redboots

I have yet to use brussels sprouts in my cooking (mainly because I have a picky husband), but this looks delicious!

What an interesting idea! I think I need to try this out.

Yummy!!! Looks delicious :) Happy Valentines Day!

Looks amazing, I love brussels sprouts and hazelnuts. The combo sounds divine ;-)

I love Brussels sprouts, but never had them shredded. Love the idea of combining them with nuts and salty cheese.

You have quickly turned Brussels sprouts into one of my favorite foods, so I know this salad will be no different. I think I am going to make this with some apples and cranberries thrown into the mix. Maybe some chickpeas? Your recipes are so wonderful to play around with. Thanks for sharing!

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