To accompany our first friend chicken dinner with friends we made a raw brussel sprout salad. My husband has difficulty with brussel sprouts roasted with bacon so I knew selling a raw brussel sprout salad would be difficult. That said, Shutterbean never seems to fail me and if she claims this salad is addictive, I’m inclined to believe her. I’m so glad I did.
I warned Julie that we must keep the brussel sprouts on the sly and with the help of my food processor and its wonderful capability to beautifully shred the brussels sprouts I figured we could sell it as a simple “fall salad” and everyone would be none the wiser.
Our dear friend Kristin was over and as soon as we pulled out the already prepared salad to pour the delicious dressing she exclaimed with pride, “oh wow! those are brussel sprouts!”. She barely cooks! How could she recognize these greens so gorgeously shred? Despite the premature unveiling of the surprise everyone at the table thoroughly enjoyed it, husband included. I’ve made it several times since and passed it along to friends. It never disappoints.
Shutterbean’s Addictive Brussel Sprout Salad
24 Brussels sprouts, shredded
1/2 C Parmigiano-Reggiano, finely grated
1 C toasted walnuts, in pieces
7 1/2 T extra virgin olive oil
3 T apple cinder vinegar
2 t Dijon mustard
salt & pepper
Shred the Brussels sprouts in a food processor or if you are bold enough you can attempt this with a mandolin or a knife. In a serving bowl mix the brussel sprouts, toasted walnuts and shredded cheese.
In a small mason jar mix together olive oil, vinegar and mustard. Add s + p to taste.
Pour dressing over brussel sprout mix and combine well. Serve without hesitation.