By very popular demand during dinner last night, I present to you my second version of brussels sprouts salad. (See? I kept my promise!) My friend Jonah actually said it was, “The best this everrrr.” There’s nothing any cook/chef/kitchen experimenter loves to hear more.
This recipe stemmed from the fact that I still cannot stop thinking about/craving the one from 55 Degrees Restaurant and Wine Bar. My baby shower guests (four of whom were present last night), have not stopped talking about it.
I’m not quite sure what makes this salad so special. Maybe it’s the still-crisp, finely shredded, confetti-like texture that gives this raw veggie a whole new dimension. Perhaps it’s the nuttiness from freshly grated parmesan cheese or the crunch from hazelnuts. If I had to guess, I’d say the real star is this truffle vinaigrette, but magic seems to occur when all the components marry into this mysteriously beautiful forkful.
Although I created another version a while back (which my friend Alaina did say she liked better than the restaurant’s…), I used a much different flavor profile that time, and was excited to give it another go.
So here you have it: That’s SO Jenn’s new brussels sprouts salad. You’ll just have to taste what the hype is all about!
24 oz. brussels sprouts
1 cup freshly grated parmesan cheese
1 cup chopped hazelnuts
1/4 cup olive oil
1 tablespoon plus 1 teaspoon white truffle oil
1 tablespoon plus 1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon kosher salt
1/8 teaspoon black pepper
Rinse brussels sprouts.
Cut off tips.
Remove any outer leaves that look less than desirable.
Attach the ‘shred’ blade on your food processor.
Pulse brussels sprouts through until confetti is formed.
Transfer to a bowl and add parmesan cheese.
In a small bowl, drizzle in olive oil,
And truffle oil.
Season with garlic powder,
And black pepper.
Pour dressing over salad.
Stir together to coat evenly.
Eat and enjoy “the best thing everrr”.
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