When I buy Brussels sprouts, I immediately think to steam them and toss them in browned butter with a little salt. I’m the only one who eats them between my husband and myself, so that’s always how I prepare them. I may actually love Brussels sprouts more than any other vegetable. And I like them to shine like the mini cabbages they are.
Until today, I’ve never had a Brussels sprouts salad. What? They’re just so good the way I serve them, that I’ve never gotten very adventurous with them. But I put an end to this nonsense today.
Salads of Brussels sprouts are raw. That’s right, simply shaved or sliced and then tossed with a vinaigrette. The vinegar “cooks” and softens the sprouts, just as lime juice cooks fish in ceviche. It’s simply the acid doing its work.
So I bring to you a recipe I adapted from reading many different recipes for Brussels sprouts salads – this one a bit more festive, since it is that time of year!
Salad of Brussels Sprouts with Dried Cranberries and Hazelnuts, served with an Apple-Maple Vinaigrette
1/2 cup olive or hazelnut oil
1/4 cup red wine vinegar
1/4 cup apple juice or cider
1 tablespoon real maple syrup
1/2 teaspoon Dijon mustard
1/2 teaspoon salt.
First, thinly slice the Brussels sprouts using a knife or the blade fitting on your food processor. Or, use a mandolin like I did. However, since getting a tip from Richard at REMCooks.com, I have purchased a Kevlar glove to use with the mandolin, to avoid any emergency room trips.
verdict: The salad was very cabbage-like, which is fine, because I like cole slaw, which is also cabbage. However, I think I prefer my Brussels sprouts hot with browned butter.