Shaved Brussels Sprouts Salad
Chef Martha Stamps, The Café at Thistle Farms
Say goodbye to your Grandma’s Brussels sprouts and replace them with this shaved Brussels sprouts salad. “I like to serve everything family-style, in big bowls at the table,” Martha tell us. “If you like, you can shave Parmesan or any hard cheese on top of the salad, but it’s a grand vegan option if you don’t. Sometimes I like to add two teaspoons dried currants, and toss them in the salad. Not a big hit with my kids, so I acquiesce and leave them out on Thanksgiving Day.”
- Zest and juice of 2 lemons
- ⅓ cup extra virgin olive oil
- 2 tsp minced fresh garlic
- 1 Tbsp capers, roughly chopped
- ½ tsp kosher salt, or to taste
- ½ tsp red pepper flakes, or to taste — I do like pepper!
- 1 pinch fresh nutmeg (optional)
- 3 Tbsp roughly chopped fresh Italian parsley
- 2 pounds Brussels sprouts, ends trimmed and discolored or tough outer leaves removed
- Whisk the dressing ingredients — everything except the Brussels sprouts and optional parmesan — together in a large bowl, and set aside.
- To shave the Brussels sprouts, you can either slice them very thinly by hand (if you're good with a knife), or use the slicing blade of a food processor.
- Add the Brussels sprouts to the bowl with the dressing ingredients and toss well.
- Allow the salad to rest for an hour or so, as the dressing will permeate and soften the sprouts.
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