Brussels Sprouts Salad

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:

1. 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.
2. 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.