I saw this beautiful Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino salad over at epicurious, and just had to make it because I rather fancied the twist on eating Brussels sprouts. I have never eaten them shaved before. But of course, I had to add my own twists to the salad because I can never follow recipes exact, and I made it for 3 servings versus 6.
Plus, the commenters on the recipe had some really good tips, so I incorporated what some of them had shared. I have to say, this salad turned out far more tastier than I imagined and was like a coleslaw.This recipe is also a great way to introduce a newbie to Brussels Sprouts or someone who's hated them before but is willing to be open minded. Cheese makes everything better :)
So, here is my twist:
Ingredients (serves 3):
- 6 large Brussels Sprouts (if you use smaller sprouts you might want to add 2 more)
- 1/3 Braeburn apple peeled and cut into little pieces (or use your favorite sweet red apple type. Use green apple if you want tartness, but the recipe is better with sweet apple.)
- 1/2 cup lightly toasted walnuts (toasted walnuts adds a more nuttier flavor to the dish versus plain walnuts.)
- 2 tbsps shaved pecorino (use less cheese for a lower fat version)
- 1/4 squeezed lemon juice from a fresh lemon
- 1 tbsp olive oil
Let's Get Cooking:
- Steam (boil in small amount of water) the Brussels sprouts whole for exactly 3 minutes. Any more than that and the sprouts start to get too soft. You want the sprouts to maintain a little bit of stiffness like cabbage. The epicurious recipe called for the sprouts to be raw, and I think Brussels Sprouts are just way too bitter raw which is one of several reasons many people don't like this vegetable. Steaming helps to mellow out the flavor of the sprouts.
- Take the Brussels Sprouts out of the steamer and put them in a bowl and chill them in the fridge for about 15 minutes or until cool to the touch. You don't want the sprouts hot because the heat will melt all the cheese. Plus, when you shave the sprouts you want them to be cool to your hand.
- To toast the walnuts, again because I'm simple and don't have a toaster oven, I heated the oven to 390 degrees, and put the walnut pieces on a baking sheet and cooked them for 2 minutes. Any more than that and the nuts will start burning.
- The recipe called for the use of an adjustable-blade slicer like a mandoline or food processor. Because I have nothing fancy in my kitchen, I did it the old fashioned way and just cut thin slaw like pieces with a sharp knife on a cutting board. Steaming the sprouts also makes them a bit softer, so using the knife will be easy. Be careful to not cut your fingers.
- In a mixing bowl, put in the sprouts and pour in the olive oil, squeeze the fresh lemon around, and mix well.
- Toss in the apple pieces, toasted walnuts, and pecorino, and mix well.
Voila! You're ready to chow.
Note: all pictures were taken with an iPhone 3GS
