Brussels Sprouts Two Ways : Salad and Slaw

People fall into one of two categories – those who love brussels sprouts and those who hate them! I definitely fall into the love category. As a result, I often will experiment with the preparation of this bright little green gems. Here are two very different salads featuring the little brussels sprout and I would be hard pressed to decide which one of the two salads I prefer, both are delicious! Either one of these would be a great Thanksgiving side dish, although if I was preparing for larger crown, I would go with the salad with toasted pecans, dried cranberries and blue cheese, it’s just an easier salad to make.
From by the bay, wishing you sprouting food memories!

blog brussel sprout salad 1 2012

Brussels Sprout Salad with Toasted Pecans, Dried Cranberries and Blue Cheese
Serves 4
Ingredients1 pound brussels sprouts
1/4 cup olive oil
2 tablespoons sherry vinegar
1/4 cup toasted pecans, chopped
2 tablespoons dried cranberries
2 tablespoons crumbled blue cheese
fresh ground black pepper and fine sea salt to tasteDirections
Cut off the ends of the sprouts and peel off all the leaves. You may need to cut the bottom more than once. Take a sauce pan and bring 1/2 cup of salted water to a boil add the sprout leaves and cover cooking for 2 to 3 minutes until the leaves turn bright green. Remove and rinse with cold water immediately to stop cooking. Pat leaves dry with paper towel and place into a bowl. Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.

blog brussel sprout salad 2

Shaved Brussels Sprout Slaw with Lemon and Pecorino
Serves 4

1 pound brussels sprouts
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated pecorino cheese
plus shaved pieces of pecorino for garnish

Use a mandoline with a safety holder to place the brussels sprouts and shave finely. Add the remaining ingredients and toss. Cover bowl and let sit for at least one hour before serving so that the lemon juice softens the slaw. To serve garnish with shaved pecorino cheese. ( Use a vegetable peeler to make nice large size pieces of shaved cheese. )

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