TSJ’s New Brussels Sprouts Salad

By very popular demand during dinner last night, I present to you my second version of brussels sprouts salad. (See? I kept my promise!) My friend Jonah actually said it was, “The best this everrrr.” There’s nothing any cook/chef/kitchen experimenter loves to hear more.

This recipe stemmed from the fact that I still cannot stop thinking about/craving the one from 55 Degrees Restaurant and Wine Bar. My baby shower guests (four of whom were present last night), have not stopped talking about it.

I’m not quite sure what makes this salad so special. Maybe it’s the still-crisp, finely shredded, confetti-like texture that gives this raw veggie a whole new dimension. Perhaps it’s the nuttiness from freshly grated parmesan cheese or the crunch from hazelnuts. If I had to guess, I’d say the real star is this truffle vinaigrette, but magic seems to occur when all the components marry into this mysteriously beautiful forkful.

Although I created another version a while back (which my friend Alaina did say she liked better than the restaurant’s…), I used a much different flavor profile that time, and was excited to give it another go.

So here you have it: That’s SO Jenn’s new brussels sprouts salad. You’ll just have to taste what the hype is all about!

Ingredients:

For salad

24 oz. brussels sprouts (UPDATE: They now sell packaged shredded brussels! Holy time saver!)

1 cup freshly grated parmesan cheese

1 cup chopped hazelnuts (UPDATE: I now make it with raw, unsalted sunflower seeds for those with nut allergies, and I think I like it even better!)

For dressing

1/4 cup olive oil

1 tablespoon plus 1 teaspoon white truffle oil

1 tablespoon plus 1 teaspoon lemon juice

1 teaspoon garlic powder

1 teaspoon kosher salt

1/8 teaspoon black pepper

Instructions:

Rinse brussels sprouts.

Pat dry.

Cut off tips.

Remove any outer leaves that look less than desirable.

Attach the ‘shred’ blade on your food processor.

Pulse brussels sprouts through until confetti is formed.

Transfer to a bowl and add parmesan cheese.

And hazelnuts.

Mix well.

In a small bowl, drizzle in olive oil,

Lemon juice,

And truffle oil.

Season with garlic powder,

Kosher salt,

And black pepper.

Whisk together.

Pour dressing over salad.

Stir together to coat evenly.

Eat and enjoy “the best thing everrr”.

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