shredded Brussels sprouts salad

Name: shredded Brussels sprouts salad
Total time: 20 min
Yield: 4 Servings
Ingredients: 1 lemon, juiced; 2-3 tablespoons sherry vinegar- you can use red wine as well; 1/2 cup olive oil; 1 small shallot, finely chopped; 3 cloves garlic, finely chopped; 1 pound Brussels sprouts, thinly sliced with Mandolin or knife; 1 bunch Lacinato or Tuscan kale stemmed and leaves thinly sliced; 1/2 cup dried cranberries, or fresh pomegranates; 1/2 cup pistachios, roughly chopped- can also use almonds, pecans or walnuts; salt and pepper, for seasonong; shaved pecorino; 1-2 tablespoons olive oil if you fry the Brussels sprouts and Kale

Brussel sprouts are a vegetable that can take some time to acquire the taste to enjoy, and usually are not a favorite of kids. I never liked them growing up but now they’re one of my favorite things to eat. Could it be that our tastes change as we get older, and the bitterness becomes more appealing…or maybe less strong?

This salad can be prepared as the recipe below suggests, or you can steam or fry the Brussels sprouts and kale before adding the other ingredients and adding the dressing.

note: photo taken from What’s Gaby Cooking

shredded Brussels sprouts salad

This salad can be prepared as the recipe below suggests, or you can steam or fry the Brussels sprouts and kale before adding the other ingredients and adding the dressing.

note: photo taken from What’s Gaby Cooking

Posted by Barbara

Ingredients

Recipe serves: 4

	dressing
	1 lemon, juiced
	2-3 tablespoons sherry vinegar- you can use red wine as well
	1/2 cup olive oil
	1 small shallot, finely chopped
	3 cloves garlic, finely chopped
	salad
	1 pound Brussels sprouts, thinly sliced with Mandolin or knife do not buy pre-shredded as they tend to be more bitter and better for cooking
	1 bunch Lacinato or Tuscan kale stemmed and leaves thinly sliced
	1/2 cup dried cranberries, or fresh pomegranates
	1/2 cup pistachios, roughly chopped- can also use almonds, pecans or walnuts
	salt and pepper, for seasonong
	shaved pecorino
	option
	1-2 tablespoons olive oil if you fry the Brussels sprouts and Kale

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Posted by Barbara

time
20 minutes
serves
4
skill level
Easy

Ingredients

dressing
1 lemon, juiced
2-3 tablespoons sherry vinegar- you can use red wine as well
1/2 cup olive oil
1 small shallot, finely chopped
3 cloves garlic, finely chopped
salad
1 pound Brussels sprouts, thinly sliced with Mandolin or knife
do not buy pre-shredded as they tend to be more bitter and better for cooking
1 bunch Lacinato or Tuscan kale stemmed and leaves thinly sliced
1/2 cup dried cranberries, or fresh pomegranates
1/2 cup pistachios, roughly chopped- can also use almonds, pecans or walnuts
salt and pepper, for seasonong
shaved pecorino
option
1-2 tablespoons olive oil if you fry the Brussels sprouts and Kale

Directions

1 Done	dressing In a small bowl, whisk together the lemon, sherry vinegar, olive oil and salt and pepper.
2 Done	Taste and adjust seasoning to your preference, and then set aside. You will need to whisk again when ready to use.
3 Done	as a salad Place Brussels sprouts and kale in a large bowl, pour the half the dressing over and toss to coat well. Taste and add more dressing as necessary. Move to step 5.
4 Done	cooking the vegetables In a large saute pan, add olive oil and cook Brussels sprouts until soft and brown, about 10-15 minutes. You may have to work in batches. Add the Kale in the last 5 minutes (or more if you want more cooked and less crunchy). Move onto next step.
5 Done	finish Add the cranberries, nuts, and season with salt and pepper, toss again and taste to adjust flavors.
6 Done	Using a vegetable peeler to shave the Pecorino cheese. You can also replace with Parmesan cheese but Pecorino is stronger in flavor given it's sheep's milk.