Try pairing shredded raw sprouts with chopped kale, Pecorino cheese, red onions and walnuts for a crunchy fresh Brussels Sprout Salad with lemon Dijon vinaigrette.
Growing up I think my mom was too nice to my brother and me at the dinner table. She will definitely laugh reading that sentence.
There were no meals that haunt me with memories of my mother forcing us to eat vegetables.
The extent of our dinnertime veggies included a plate of raw carrot sticks as a side.
The worst part for my mom was that she had to plead with us to even eat a couple of them.
Brussels sprouts only entered my world as an adult, but I can’t give myself any credit for that discovery.
Thank goodness sprouts have become a trendy restaurant staple.
I’ve talked to other adults who also have become reacquainted with them. Sometimes you just need a reintroduction.
Since my mother did not insist that we eat our greens, I am convinced that’s that is why now I enjoy eating my veggies.
Basically, I have no lingering hostility toward any vegetables.
My mom didn’t have a carefully planned strategy not to make us eat our vegetables. Yet it worked because my brother and I discovered veggies on our own terms.
Roasting sprouts in the oven is how I started eating them at home. I love how crispy their outer leaves get with just olive oil, salt and pepper.
Brussels Sprout Salad: The Ingredients
Things changed one time when I was dining out and ate brussels sprouts raw.
No longer do I feel obligated to crank up the oven.
Instead I’ve been making different versions of a brussels sprout salad.
How to Prep Brussels Sprouts
You can use a food processor fitted with the grater disc, a mandolin or the big holes of a box grater to shred the sprouts.
Another option is to slice the brussels sprouts in half lengthwise and thinly slice them crosswise.
Shredded brussels sprouts are a supercharged healthy lettuce.
However sprouts aren’t enough for this brussels sprout salad. I always throw in lots of chopped Lacinato kale.
After that it is time for more additions including salty Pecorino cheese, red onions and walnuts.
Finally, I whisked together a simple lemon vinaigrette with Dijon and minced garlic.
Salad may be in the name, but I consider this dish a veggie main or even a side that would hold its own at the Thanksgiving table or another big meal.Print
Brussels Sprout Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4 1x
Juice of 1 lemon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 pounds brussels sprouts, shaved thinly with a mandolin, a food processor fitted with the grater disc or box grater
1 cup chopped kale
1/3 cup grated pecorino cheese
1 /2 small red onion thinly sliced
1/4 cup walnuts, roughly chopped
For the dressing, combine the lemon juice, Dijon mustard, garlic, salt and pepper. Slowly whisk in the olive oil until fully combined.
In a large bowl, combine the brussels sprouts, kale, pecorino, onions and walnuts and toss with the vinaigrette.