I think this recipe came from O Magazine. I’ve made it for a few holiday dinners now, and it is a surprisingly big hit given how many people don’t like Brussels sprouts. Since they are raw, the flavor is very mild. This raw brussels sprouts salad recipe makes a lot, and could be halved for a smaller crowd.
1 cup sliced or slivered almonds, toasted
2 lbs Brussels sprouts, thinly sliced (like coleslaw)
1/4 cup salad dressing quality olive oil
3 Tbsp lemon juice
2 Tbsp finely sliced chives
1/2 tsp salt
1/4 tsp pepper
3 Tbsp grated Parmesan cheese
Whisk together olive oil, lemon juice, chives, salt and pepper, then blend in the cheese. Place Brussels sprouts in a large bowl and toss with dressing. Add almonds and toss.
The most difficult part of this recipe is slicing the Brussels sprouts. It takes a long time to “thinly slice” two pounds of Brussels sprouts! This year I decided to figure out how to use my old (vintage?) Cuisine Art for more than puréeing, and couldn’t believe how well it worked! It sliced each one in an instant without creating any mush.
That was, until it fell apart. Literally. The plastic on the base cracked and the plastic blade stem cracked. (I think the base was cracked to begin with–that would explain why it was hard to get the bowl on properly.) Luckily I had another blade that was up to the job, but I can’t risk using it again. I honestly wouldn’t have missed it, but now that I have a glimpse of what a Cuisine Art can do, a new one is now at the top of my Christmas list.
What’s your favorite kitchen tool?
Do you have a recipe that was a surprising hit?