Earlier this spring, I went out to dinner at a new restaurant in town with some girlfriends, Late Harvest Kitchen. The gals who had dined there previously raved about their shaved raw Brussels sprouts salad…which was dressed in a light lemon vinaigrette and topped with grated egg and finely chopped almonds, then finished off with Pecorino Romano cheese. It was heavenly. I eliminated the egg and replaced the almonds with cashews and the Pecorino Romano with Parmesan. You can certainly use your favorite nut or grated cheese. Even add a couple grated hard boiled eggs if you wish.
This is the second recipe I’m posting for Breast Cancer Awareness week…as Brussels sprouts and other cruciferous vegetables such as broccoli, cauliflower and kale contain sulforaphane…which, according to studies at the Linus Pauling Institute, can target and kill cancer cells without affecting healthy tissue. What a good reason to whip up this unusual and delicious salad. Thanks, Erin and Cassie, for inviting me to blog along with you to raise awareness of this disease that affects both men and women. On Friday, I will be co-hosting a marvelous giveaway to end this tribute week (with Erin, Cassie and all the blogger friends who shared a recipe this week) .
Shaved Brussels Sprouts Salad…adapted from Chow.com
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds Brussels sprouts
- 1/4 cup olive oil
- 1/3+ cup toasted cashews, chopped, saving a few whole cashews for garnish
- 1 tablespoon finely grated Parmesan cheese
- Combine the lemon juice, zest, mustard, shallot, and salt and pepper; set aside.
- Remove any wilted or discolored leaves from your Brussels sprouts. Hold the stem end of the Brussels sprouts and thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces. Set aside
- While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated
- Add the nuts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften , about 15 minutes.
- Toss the salad again and check for seasonings. Add salt, pepper or more lemon juice if needed. Transfer to a serving bowl and sprinkle with the Parmesan.
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