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Shaved Brussels Sprout Slaw

November 6, 2011

It has been a slow transition to fall around here.  Halloween has come and passed, but until today the skies have been clear and the air relatively warm.  This must be the reason I have not yet completely embraced the hearty warm foods of the darker months.  Now daylight savings has come to an end and the rains are finally pelting down. The last of the tomatoes found their way into salsa and the eggplants into stir fries. It is time to break out the symbolic fall and winter vegetables and what better to start with than brussels sprouts in salad form?

Shaved Brussels Sprout Slaw is a bright and crisp salad.  Brussels sprouts (which are rarely served raw) are sliced very thin and tossed with red onion, a lemony mustard vinaigrette, and percorino romano cheese.  If you think you do not like brussels sprouts, be sure to give this a try.  Leaving them raw keeps them crisp and mild in flavor with none of the distinctive odor that comes from cooking them.  Serve this salad with just about anything, but I love to serve it beside some other rich saucy dish where it adds a fresh and acidic counterpoint.

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