Brussels Sprouts Salad
I must confess; I hated Brussels sprouts for most of my life. I really blame my mother; she used to boil the (beep) out of them and serve them as is. Yuck. Another confession; I hate hating any vegetable. So with this in mind I endeavored to find a Brussels sprout recipe I like and this is what I came up with. This was inspired by a recipe I saw online but it called for maple syrup and tons of cheese, yeah, no thanks. So basically all I really “borrowed” from the recipe is the fact that the Brussels sprouts are raw and sliced thin!
Serves 4 to 6
12 Brussels sprouts, woody ends trimmed off and sliced thin
1 Small red onion, sliced thin
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
Salt (about ½ tsp)
Pepper (about ¼ tsp)
– In a large glass or ceramic bowl whisk together the vinegar, oil, salt and pepper.
– Add the Brussels sprouts and red onion to the vinaigrette, coat the veggies well.
– Let the salad infuse for at least an hour.
– Taste and adjust seasoning.
Notes:
- I tried using my mandolin for the first time when I made this salad; wow what a pain in the butt. Just slice the veggies as thin as you can.
- If you are time crunched you can eat the salad without letting it sit for an hour but the longer it sits the more flavour it develops (macerating); a great make-a-head dish.