Shaved Brussels Sprouts Salad
From: Ian Seddon's Cookbook
🥘 Ingredients
- shaved or shredded Brussels sprouts 4 cup
- good-quality extra virgin olive oil 1.5-2 tbsp
- freshly squeezed lemon juice 1-2 tbsp
- Sea
- Granny Smith apple or a ripe-but-firm pear 1
- flat-leaf parsley leaves and tender stems 1 handful
- roasted almonds or sunflower seeds or toasted pine nuts 0.25-0.33 cup
- dried tart cherries or cranberries or to Medjool dates 3 cup
If you did not buy pre-shaved Brussels sprouts, shave 1 1/2 lb of whole Brussels sprouts. To do so, slice off a thin layer of the base of each sprout; remove any dried or wilted outer leaves. Use the slicing (or shredding) disc of your food processor and feed in the Brussels sprouts (video here). If you don’t have such a disc, you can (a) just add the sprouts to your food processor bowl and pulse until roughly shredded; (b) use a mandoline (with a safety glove!) to thinly slice the sprouts; or (c) slice them as thinly as you can with a knife (this option is most time-consuming). If you have toasted pine nuts, this salad is especially tasty with toasted pine nuts instead of almonds or sunflower seeds. If your almonds, sunflower seeds, or pine nuts are raw, toast them first. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 7 to 10 minutes, shaking halfway through. Storage: This salad will keep dressed for about 2 days in the fridge, but it’s best fresh, so try to make only as much as you can eat. Nutrition boost: Top your salad with shredded carrots, pomegranate arils (de-seeding instructions here, video here), sliced persimmons, and/or a sprinkle of hemp seeds.
-
1Gather: shaved or shredded Brussels sprouts , good-quality extra virgin olive oil , freshly squeezed lemon juice , Sea salt or kosher salt and freshly cracked black pepper, Granny Smith apple or a ripe-but-firm pear , flat-leaf parsley leaves and tender stems , roasted almonds or sunflower seeds or toasted pine nuts , dried tart cherries or cranberries or to Medjool dates .
-
2Add the shaved Brussels sprouts to a serving bowl. Drizzle them with 1 1/2 tbsp olive oil and 1 tbsp lemon juice. Season with a few pinches of salt and pepper. Massage with your hands for 30 seconds to slightly soften.
-
3Let the salad rest while you prep the other ingredients: Core and thinly slice the apple (or pear). Chop the parsley. Chop the almonds (no need to chop sunflower seeds).
-
4Add the apple (or pear), parsley, nuts/seeds, and dried fruit to the Brussels sprouts and toss again. Taste, adding salt and pepper, and more olive oil or lemon juice until well-seasoned and dressed to your liking.