Yes, you read that right. I am going to ask you to use raw Brussels sprouts in a salad. The time is right, as the Brussels are perfectly in season and delicious. If you are still scarred from a childhood of soggy boiled frozen Brussels sprouts, this is the format in which to give them one more chance. Offer the sprouts a little grace, will ya? It's not their fault your mother didn't know how to prepare them. Arm yourself with some new culinary knowledge; you won't recognize this vegetable as the same you used to vehemently avoid.
Pecan and Blue Cheese Brussels Sprouts Salad
-adapted from Cooking Light, October 2014
*Side note: Cooking Light rocked this issue. After a few 'boring' issues, this one is full of good stuff. Pick it up at the store if you don't already subscribe.
- 2 T minced shallots
- 2 T. extra virgin olive oil
- 2 t. Dijon mustard
- 2 t. balsamic vinegar
- 1 garlic clove, minced
- 1/4 t. black pepper
- 1/8 t. kosher salt
Whisk this together in a small dish
- 1/2 lb. (or roughly 4 cups I'd estimate) thinly sliced Brussels sprouts. You can do this by hand or just pull out your food processor with the slicing attachment.
- 1/4 cup chopped pecans, toasted (just pop 'em in a dry skillet for a few minutes)
- 2 T-1/4 cup Gorgonzola or other blue cheese (I don't care for blue cheese, so the Gorgonzola variety is a good place to start--it's much milder and perfect in a salad)
Drizzle with dressing, toss well to combine.