So it seems that I haven't been posting enough savory items for some of my readers! After I posted a link for the baked camembert recipe on Facebook Monday, my favorite cousin commented, "Now we're talkin! No more desserts. :)" She's always been a little opinionated but fortunately for her, she's my homegirl and I happen to agree with her. So I'm making a concerted effort to make things a little more balanced around here.
This salad is a perfect place to start. I wish that the title didn't give it away because anytime you say "Brussels sprouts", OMG.....noses turn up, gag reflexes engage, and everyone starts acting like a six year old who refuses to eat their veggies. But, I guarantee you'll change your mind about the little cabbages after you try this. In fact, this is a great way to sneak some nutrition in on your unsuspecting vegetable hating friends and family. It's so good they'll end up thanking you. It's the perfect combination of taste and texture. And it's something that can be made ahead of time because the longer the Brussels sprouts, walnuts and cheese have to get to know one another, the better.
Serve this to everyone you know as soon as possible. They'll beg you for the recipe.
Here it is:
Raw Brussels Sprouts Salad with Manchego and Toasted Walnuts
In the Kitchen with A Good Appetite by Melissa Clark
10 ounces Brussels sprouts (1 container) trimmed
Juice of 1/2 lemon
Coarse seal salt or kosher salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil, or more to taste (I only used about 1/3 cup)
1 cup chopped toasted walnuts
1/4 cup grated Manchego or young pecornio cheese (or even aged Gruyere)
In a food processor using the thinnest slicing disk (I sliced mine on a mandoline), slice the Brussels sprouts (they will fall apart into shreds). Or, using a knife, slice the sprouts as thinly as possible Put the sprouts in a bowl and toss with the lemon juice and a generous pinch of salt and pepper. Let rest for 5 minutes.
Add the oive oil and toss well. Add the walnuts and cheese and toss gently. Taste and adjust the seasonings. You can serve this immediately, but it gets better after an hour or so.