I am loving Brussels Sprouts these days, and wanted to try something a little different. In this recipe (which I slightly adapted) from Gourmet magazine for Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino, the sprouts remain raw. This was new for me – don’t think I had ever had raw Brussels Sprouts before. I have to say that it was pretty good, but not amazing. In fact, after making and enjoying this salad (which keeps very well in the fridge), I further adapted the recipe by sauteing the leftovers…
- 1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
- 1 cup walnuts (3 1/2 oz)
- 2 tablespoons finely grated Parmesan Cheese, or to taste
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 clove of raw garlic, minced or pushed through a garlic press
- salt and pepper, to taste
Holding each Brussels sprout by stem end, cut into very thin slices. Toss in a bowl to separate layers. Whisk together lemon juice, olive oil, and garlic. Add to Brussels sprouts. Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese. Toss to combine. Season with salt and pepper, to taste.
Brussels Sprouts Sauté
Take leftover Brussels Sprouts Salad and sauté in olive oil over medium-high heat. Add a handful of diced, uncooked bacon. Add a dash of balsamic vinegar and honey.
Cook until bacon is crispy and sprouts are caramelized.
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