It's interesting how tastes change. Not long ago the mere aroma of Brussels sprouts boiling in a pot of water made me instantly nauseous, and now I'm obsessed with them. I guess it really wasn't the Brussels sprouts that I disliked as much as the way in which they were prepared. Roasting made all the difference for me. It brought out their sweetness and toned down on the cabbage flavor. I also love them thinly shaved and served raw in a salad like this. An inexpensive mandoline makes the job quick and easy, but a sharp knife works well too. This lovely salad, with it's contrasting flavors and textures, is quite easy to assemble in no time at all.
Shaved Brussels Sprout Salad
- 1-1/2 lbs. Brussels sprouts
- 1/2 cup sliced almonds
- 1 pear, thinly sliced
- 3/4 cup cup shaved or grated Parmesan cheese
- 1 T. olive oil
- 3 T. lemon juice
- 2 T. rice vinegar
- 2 T. agave or honey
- 1 T. Dijon mustard
- 1/2 cup extra virgin olive oil
- zest of 1 lemon
Preheat the oven to 375F. Strip the outer leaves of the Brussels sprouts and set aside. Using a mandoline or a very sharp knife, cut the Brussels sprouts into paper thin slices. Add to a salad bowl and toss lightly with your hands, breaking up the layers. Toss the reserved leaves with 1 T. of olive oil and salt to taste. Spread on a baking sheet lined with parchment paper and roast in the oven for 5-8 minutes until lightly browned. Remove and allow to cool.
Add dressing ingredients to a blender or food processor and mix well until smooth. Add almonds, pear slices, cheese, and reserved leaves to salad bowl. Toss with dressing and serve immediately.
Recipe slightly adapted from Chef Amanda Cohen
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