Shaved Brussels Sprouts Salad

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Shaved salads have become wildly popular, as much for their unique texture as for the uniform, get-it-all-in-one-bite flavor. The beautiful, confetti-like appeal offers a very light bite to complement any entrée.

I’ve enjoyed many different varieties–cauliflower, fennel and what was once America’s most disliked vegetable: brussels sprouts. These days the little green buds have become a menu staple, and some restaurants like Bodega Taco Bar are even known for their roasted version of this side dish. However, when prepared raw, brussels sprouts taste a lot like a milder form of broccoli with an undertone of cabbage. They are delicious and quite versatile.

This preparation is one of my favorites so as usual, I was excited to come up with my own version. I go absolutely nuts for the one at 55 Degrees Restaurant and Wine Bar, so there was a lot of hype for me to live up to! The only catch? I don’t own a mandolin! Can you believe it? So I turned to my trusty food processor and put my shredding blade to use. It worked like a charm!

I incorporated other fresh, flavorful ingredients for color and crunch such as endive and radicchio for a touch of bitterness, apples to add sweetness and moisture, chopped hazelnuts for a bit of salt and nutty pecorino romano cheese to bring out the bold flavors of each element. Simplicity is key, so the veggies were subtly dressed in a bright, lemony vinaigrette. Give your garden greens the night off and try this recipe!

Ingredients:

About 19 oz. brussels sprouts

1 endive

1 radicchio

1 red apple

1/2 cup chopped hazelnuts

1 1/2 oz. fresh pecorino romano cheese

1/2 cup olive oil

1/4 cup lemon juice

1 teaspoon dijon mustard

1/4 teaspoon Kosher salt

Instructions:

Cut the bottoms off your brussels sprouts.

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Place them into your food processor with the shred blade facing up.

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Pulse brussels sprouts through the machine. Confetti will quickly form.

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Transfer to a large bowl.

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Remove the outer leaves from your endive and chop off the bottoms.

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Do the same with your radicchio.

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Chop each into smaller pieces for easier processing.

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Shred endive and radicchio in food processor and add to your bowl.

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Repeat the process with your apple, leaving the skin on.

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Stir in hazelnuts.

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Whisk together olive oil, lemon juice, dijon mustard and salt.

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Pour dressing over salad and toss gently.

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Finely grate in 1 oz. fresh pecorino cheese.

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Plate salad and top with additional shaved cheese, just before serving.

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Eat and enjoy your new salad green!

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3 thoughts on “Shaved Brussels Sprouts Salad

  1. Pingback: Healthy, Figure Friendly Options from That’s SO Jenn | That's SO Jenn!

  2. Pingback: My Bun in the Oven Baby Shower! | That's SO Jenn!

  3. Pingback: TSJ’s New Brussels Sprouts Salad | That's SO Jenn!

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