The Brussels sprout has become a multidimensional ingredient. Once feared by children everywhere, the sprout has transformed from a steamed and plain green into a caramelized and crispy restaurant staple. Roasted or sauteed, it makes the perfect accompaniment to a meal.
Two summers ago my parents took me to their favorite Italian eatery in St. Louis. My hometown is known for Italian, specifically in The Hill, a neighborhood spotted with authentic grocers and family-style restaurants. But for the best of the best, we headed to Trattoria Marcella. My mom insisted we order the raw Brussels sprout salad. Raw Brussels sprouts? Why? How?
What seemed like a terrible idea ended up being perfect. Satisfyingly crunchy, refreshing, and flavorful. Everything a salad should be. See below for the simplest version of the recipe and enjoy!
2-3 cups of shaved Brussels sprouts (use a food processor or about 1/2 a bag of Trader Joe’s Shaved Brussels Sprouts)
1/3 a medium green apple, chopped
1/3 cup of roasted almonds, chopped
1/4 cup of dried cranberries, chopped
2 tablespoons of Parmesan cheese, grated or shredded
salt and pepper to taste
1 tablespoon olive oil
1/2 tablespoon of honey (or maple syrup)
1 tablespoon of vinegar (I used red wine vinegar, but white wine or balsamic would work)
1 tablespoon of lemon juice
Place shaved Brussels sprouts in a medium bowl. Add in chopped apples, almonds, and cranberries.
Whisk together dressing and pour over salad.
Toss. Add in Parmesan, salt, and pepper and toss once more until all Brussels sprouts are evenly dressed and flavored. Enjoy!