I LOVE veggies. Roasted, steamed, fried…any way they’re prepared, they’re delicious. And one of my favorite vegetables to work with are brussels sprouts. I love when sprouts are simply roasted with olive oil, salt and pepper. They’re equally as delightful fried, like a dish we serve at P&K with grilled pork jowl and crispy fried brussels. However, one of my favorite (and surprising) ways to enjoy brussels sprouts are raw, shaved thin and served as a salad! Below is a recipe for my raw, shaved brussels sprouts salad. I used (and would recommend) a light vinaigrette to dress the salad, so the sprout leaves can hold up longer. I also prepared my salad with shaved pecorino cheese and toasted marcona almonds, but you could easily add other garnishes depending on your taste preferences. Any way you enjoy this salad, this recipe is a unique and tasty change to your usual dinner salad.Raw
Shaved Brussels Sprouts Salad
Yield: 3-4 servings
For the Brussels:
1 lb brussels sprout buds
For the Vinaigrette:
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste
For the Garnish:
1/4 cup pecorino, finely grated
1/4 cup toasted marcona almonds
For the Brussels
1) The first step is to shave the brussels sprouts. I would recommend using a mandolin, because the thinner the sprout shavings, the better mouthfeel and texture your salad will be. (***BE CAREFUL when using a mandolin because they are EXTREMELY sharp. Working with a small veg and a very sharp blade means you can easily slip and cut yourself, so be particularly careful when shaving your sprouts!)
2) Holding the stem end, begin to shave the sprouts. Again, make sure the blade is set to a very thin setting. If the shavings seem too thick, simply adjust the setting and start again. Because of the natural leave shape, the sprouts will shave and separate into nice, thin ribbons.
3) Once you’ve reached the stem region of the sprout, STOP! The stem is very crunchy when raw, so its better to keep your salad mainly brussels sprout leaves.
4) After all the sprouts have been shaved, set aside and hold.
For the Vinaigrette
1) Place the lemon juice, oregano and garlic in a small bowl. Slowly drizzle in the EVOO and whisk (to create an emulsion). Add a pinch of salt and pepper, taste, then adjust seasonings to desired taste. For the Garnish and Plating 1) Toss the shaved brussels sprout leaves with the vinaigrette, a little at a time, until the leaves are coated but not drenched.
2) Top the salad with finely shaved pecorino (for salt) and marcona almonds (for texture). Serve immediately.