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Brussel Sprout Salad




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Recipe By Ten Arts Chef Jennifer Carroll, adapted by Lari Robling

I had never heard of using Brussels sprouts raw until Chef Carroll mentioned it. This time of year the local sprouts have a nice nutty flavor so it makes sense to eat them raw. This dish has the quality of coleslaw so, by all means, use it as such. It lends itself to whatever you have on hand—after I made it I thought to add some grated apple and it was delicious. Some dried cranberries and toasted pumpkin seeds would be nice, too. I tried using both a box grater and a mandoline for slicing the sprouts, but hand cutting them as described seemed to work best for my knuckles with less waste! Try this in place of lettuce on a sandwich.

Makes about 2 cups

Ingredients

  • 2 cups (one-half pound) fresh Brussels sprouts
  • Sprinkle of Kosher salt

For the Dressing

  • Juice of 1 lemon
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 2 tablespoons good quality extra virgin olive oil
  • 1 teaspoon chopped fresh thyme
  • pinch sugar
  • pepper to taste

Directions

    1. Rinse and dry the sprouts.
    2. Cut each in half lengthwise so you have a flat stable base. Cut crossways to make the thinnest strips possible.
    3. Sprinkle with kosher salt and set aside.
    4. Whisk together the ingredients for the dressing. Taste and adjust seasonings if necessary. Toss with shredded sprouts and serve.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

More wisdom »




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