Eating your Brussels sprouts suddenly got very easy.
It may be spring (technically; it already feels like summer in Texas,possibly winter where you reside), but the salad vegetable options are still less than promising. So while I can still acquire them, I’m making the most of the available Brussels sprouts, and transforming them into light, fresh, shift-of-the-seasons fare.
I have served this to many who claim to loathe Brussels sprouts, only to have them plead for the recipe. It’s probably because they have only had the adorable sprouts boiled into mushy oblivion, but in this fresh take, they are very thinly sliced and served raw. The slicing renders thesprouts newly delicate, and a lemony dressing connects them with the earthy hazelnuts.
You can use a very sharp knife to cut the sprouts, but a mandolin makes it super fast and easy. If using a mandolin to slice the Brussels sprouts, hold each one by the stem end when slicing–it makes it easy to handle the little buggers! Don’t worry about perfect slices; a variety makes the salad all the more interesting.
- 1–1/2 lbs Brussels sprouts, trimmed
- 2 tbsp extra virgin olive oil
- 1–1/2 tbsp freshly squeezed lemon juice
- 2 tsp Dijon mustard
- 2 tsp agave nectar (or honey if not strictly vegan)
- 1/4 tsp fine sea salt
- 1/4 tsp freshly cracked black pepper
- 1/4 cup chopped toasted (or raw) hazelnuts
- If not vegan or Paleo: add 1/4 cup grated Parmesan cheese
- Using a very sharp knife or a mandolin, very thinly slice Brussels sprouts lengthwise. Use your fingers to separate the leaves.
- In a small bowl, whisk together oil, lemon juice, mustard, agave, salt and pepper.
- In a large bowl, combine Brussels sprouts and hazelnuts. Add dressing and gently toss to coat. If not vegan or Paleo, add the cheese.
- Category: salad, side-dish