Shaved Brussels Sprouts Salad

Shaved salads have become wildly popular, as much for their unique texture as for the uniform, get-it-all-in-one-bite flavor. The beautiful, confetti-like appeal offers a very light bite to complement any entrée.

I’ve enjoyed many different varieties–cauliflower, fennel and what was once America’s most disliked vegetable: brussels sprouts. These days the little green buds have become a menu staple, and some restaurants like Bodega Taco Bar are even known for their roasted version of this side dish. However, when prepared raw, brussels sprouts taste a lot like a milder form of broccoli with an undertone of cabbage. They are delicious and quite versatile.

This preparation is one of my favorites so as usual, I was excited to come up with my own version. I go absolutely nuts for the one at 55 Degrees Restaurant and Wine Bar, so there was a lot of hype for me to live up to! The only catch? I don’t own a mandolin! Can you believe it? So I turned to my trusty food processor and put my shredding blade to use. It worked like a charm!

I incorporated other fresh, flavorful ingredients for color and crunch such as endive and radicchio for a touch of bitterness, apples to add sweetness and moisture, chopped hazelnuts for a bit of salt and nutty pecorino romano cheese to bring out the bold flavors of each element. Simplicity is key, so the veggies were subtly dressed in a bright, lemony vinaigrette. Give your garden greens the night off and try this recipe!

Ingredients:

About 19 oz. brussels sprouts

1 endive

1 radicchio

1 red apple

1/2 cup chopped hazelnuts

1 1/2 oz. fresh pecorino romano cheese

1/2 cup olive oil

1/4 cup lemon juice

1 teaspoon dijon mustard

1/4 teaspoon Kosher salt

Instructions:

Cut the bottoms off your brussels sprouts.

Place them into your food processor with the shred blade facing up.

Pulse brussels sprouts through the machine. Confetti will quickly form.

Transfer to a large bowl.

Remove the outer leaves from your endive and chop off the bottoms.

Do the same with your radicchio.

Chop each into smaller pieces for easier processing.

Shred endive and radicchio in food processor and add to your bowl.

Repeat the process with your apple, leaving the skin on.

Stir in hazelnuts.

Whisk together olive oil, lemon juice, dijon mustard and salt.

Pour dressing over salad and toss gently.

Finely grate in 1 oz. fresh pecorino cheese.

Plate salad and top with additional shaved cheese, just before serving.

Eat and enjoy your new salad green!