You love ‘em or you hate ‘em – Brussels sprouts, those tiny little cabbage heads that we tend to mask with copious amounts of butter, brown sugar, bacon . . . or roast until crispy with lots of olive oil, salt and pepper.
One of the healthiest veggies at the produce stand, they have the power to lower cholesterol and are packed with vitamin antioxidants. And they’re loaded with fiber – 4 grams in every cup. We got lazy and just came up with this delightfully crunchy salad that’s stripped down to its basics: paper-thin slices of raw sprouts, a splash of fresh lemon and a drizzle of olive oil. A handful of toasted walnuts and a little fresh Parmesan add just the right amount of pep without a calorie overload.
A mandoline slicer is the niftiest kitchen tool – you can pick up an inexpensive version at any kitchen store. If you’re using a knife, just remember, keep the slices paper thin.
Shaved Brussels Sprouts Salad
- 1 pound Brussels sprouts, washed
- 2 cups toasted walnut pieces
- 1/3 cup grated Parmesan
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
- Coarse salt, freshly ground black pepper, to taste
Shave Brussels sprouts into very thin slices with a mandolin in a large bowl, starting with sprout’s top while holding stem. Discard stems. Toss in walnuts and Parmesan, drizzle with olive oil and lemon juice. Season to taste with salt and pepper.