Saturday, March 26, 2016
Salad Smackdown: Raw Brussels Sprouts Are Hot!
Brussels sprouts are apparently experiencing a moment of mad popularity. I'm seeing recipes calling for them popping up everywhere, except maybe in desserts, though I wouldn't be surprised to see some celebrity chef trying to convince us all that they're terrific when added to cheesecake. Really!
I've served this salad alongside grilled meats and fish with rave reviews, and, like slaws, it makes for terrific leftover greens a day or two later when the sprouts are wilted and infused with the lemon dressing.
Shaved Brussels Sprouts Salad with Lemon and Olives
3-4 c. shaved brussels sprouts
10 castelvetrano olives, pitted and roughly chopped
3-6 anchovies, minced
3-4 Tbsp. olive oil
Juice of 1 lemon
Salt to taste
If you can't find bags of shaved brussels sprouts in your store's produce section, trim and halve whole brussels sprouts, then slice crosswise into very fine chiffonade. Place the shaved sprouts in a large salad bowl and add the olives, anchovies (start with the lesser number and add to taste), olive oil and lemon juice. Toss, adding salt to taste.
Check out these other recipes in the Salad Smackdown series!