A different way to eat Brussels sprouts: as a salad. I was inspired by Heidi Svanson's recipe (here). There is also another version of her recipe in Italian (here). After the jump, I'll give you the original recipe, but I have to say that I didn't follow it because I made this salad only for me today. So I simply put the shredded Brussels sprouts on my plate and then added the nuts, the herbs (cilantro instead of thyme+ chives), a pinch of salt, a splash of olive oil, and a splash of lemon juice according to my taste. Before eating, toss the salad and let it stand 5 minutes. It helps developing the flavors. Then add the cheese (pecorino). In the Italian version, there are also some caramelized apples. Next time...
Brussels Sprout Salad (Serves 4 - 6)
Adapted from 101cookbooks.com
1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
1. Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife.
2. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts.
3. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad.
4. Add the cheese and toss once or twice to distribute it evenly throughout the salad.