Burr, Its December, with winter in full swing. Jack Frost is absolutely nipping at my nose. That mean it’s time to enjoy the bright freshness of Brussels sprouts.
I know, I know, let me confront the “elephant in the room.” Brussels sprouts are not high on most people’s list of delicious things; but before you turn up your nose, let me tell you, I have converted many a Brussels sprout hater with this recipe.
Brussels sprout salad is a most welcome contrast and palate cleanser that relive the fatigue of comfort food and the abundance of roasted flavors. It is an ode to the deliciousness of simply dressed seasonal produce; and is at once hearty and light with a satisfying crunch and a sweet and savory depth of flavor.
If the taste doesn’t convince you to add this tasty salad to your winter repertoire, maybe the fact that it is nutritious will seal the deal. Like its Brassica cousin’s kale, cauliflower and cabbage; Brussels sprouts are rich in vitamins, minerals, fiber and antioxidants. While I’m not a medical professional, I’d say those are all good things.
This salad is a win-win, simple make-ahead recipe, with fresh yummy flavors—and nourishing ingredients. This holiday season, I encourage you to invite the much maligned yet mighty Brussels sprout for a guest appearance at your winter gathering.
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Shaved Brussel Sprout Salad with Toasted Pecans and Cranberry
Description
A simple, no-bake holiday side dish that delicately flanks the earthy taste of Brussels sprouts with an array of fresh ingredients.
Serves: 4
Special Equipment: mandolin
Ingredients
- 4 cups shaved fresh Brussels sprouts (approximately 1 ½ pounds of brussels sprouts)
- 1/3–1/2 cup dried cranberries or tart cherries, rough chopped
- ½ cup toasted pecans
- 2 tablespoons chopped fresh Italian parsley
- ¼ cup extra virgin olive oil, more for finishing
- ¼ cup fresh squeezed lemon juice
- Sea salt and freshly ground black pepper to taste
- ¼ cup grated Parmigiano Reggiano or other parmesan style hard cheese (optional)
Instructions
- In a medium bowl, toss all ingredients together except parmesan.
- Let the salad sit at room temperature for 20-30 minutes allowing the flavors to meld, then taste, adjust seasoning, drizzle with more olive oil if needed, sprinkle with parmesan if using, toss and serve.
