Ask most people of a certain age if they liked Brussels sprouts growing up, and you’ll probably hear a resounding, “No!” For whatever reason, steaming or boiling Brussels sprouts beyond recognition was the popular method of preparation for far too long.
Today, these cruciferous veggies are enjoying a renaissance of sorts, with versatile preparations ranging from raw salads to crispy “chips” and more. If you see them at a restaurant, give them a shot. You’ll be surprised at how different these sprouts are from the ones of your youth!
At home, try this simple preparation of shaved Brussels sprouts served with kale, almonds, and dried cranberries for a true superfood salad.
Yield: 4 servings
8 ounces Brussels sprouts
1 small bunch of young kale, thinly sliced
1 small carrot, julienned
1 small shallot, finely chopped
1/2 cup toasted almonds, chopped
1/2 cup dried cranberries
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper
1. Rinse the Brussels sprouts, trim the stems, and remove any damaged surface leaves.
2. Thinly slice with a knife, a mandolin or in the food processor, using the slicing disk. Place in a large bowl along with the kale and carrot.
3. In a small bowl, whisk to combine the olive oil, vinegar, honey, and shallot, salt and pepper.
4. Toss the greens with the dressing.
5. Add the cranberries and almonds, and gently toss.
Editor’s Note: Love Brussels sprouts? Don’t miss this recipe for Italian-style braised Brussels sprouts.