Brussel Sprout Salad
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
- 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
- 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.