This Thanksgiving, we were so excited to be with all of my husband’s family out in Utah. 35 people gathered together in his sister’s brand new house overlooking the mountains to feast, talk, and nap! We were assigned vegetables. But honestly, I didn’t want to do the same old thing. Green bean casserole? Boring! Roasted carrots? Been there. Done that. Since vegetables were my only assignment, I wanted to make something new, unique, and different…but stick to the expected fall flavors we associate with the Thanksgiving feast.
Enter a raw Brussels Sprout salad…shaved super fine and tossed with super salty cheese, crunchy walnuts, tangy apples, and a sweet and sour dressing. We started with a recipe from Epicurious and each cook in the kitchen suggested additions until we came up with something that all of us liked.
I’ll be honest…there’s a reason we use a rating system in our house. I want to put recipes on here that EVERYONE likes…not just me. However, this time, I was the one that brought the rating down. I don’t particularly enjoy Brussels Sprouts. Actually, I HATE them. But, this salad was actually pleasant…especially after 30 minutes of marinating (however, a whole day made it mushier than I liked….so serve it after an hour or two of making it). However, the rest of the house was filled with brussels sprout lovers and they really enjoyed the salad…and several even took the recipe home.
So, sprout lovers unite…and enjoy this crunchy, tangy take on a Thanksgiving staple.
Shaved Brussels Sprout Salad with Apples, Walnuts, and Pecorino Romano
Time: 30 minutes (if you have a mandolin...an hour if you don't)
Makes: 6-8 side dish servings
1 1/2 pounds brussel sprouts (preferably on the stalk), any discolored leaves discarded and stems left in tact
1 cup walnuts, lightly toasted
1/4 cup finely grated Pecorino Romano (add a little at a time since cheeses vary in salt content)
1/2 cup olive oil
6 Tbsp fresh lemon juice
2 Tbsp honey
1 cup chopped green apple
1 cup dried cranberries (optional)
salt and pepper to taste
Holding each Brussels sprout by the stem end, cut into very thin slices using a mandolin or slicer. Toss in a bowl to separate the layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, apples, and cranberries.
In a small bowl combine oil, lemon juice, and honey. Pour over sprout salad and toss to coat.
Season with pepper. Add salt if needed.
Allow to sit for 30 minutes to an hour before serving.
Adapted from a recipe from Epicurious.com