Everyone is surprised when first presented with raw Brussels sprouts, but they’re easy to like. The trick is to shred them finely, “bruise” them a bit, and dress them at least an hour before serving. The longer the salad sits, the softer and milder tasting the leaves become.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 1½ pounds Brussels sprouts, trimmed Salt
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice, or more to taste
- 1 small red onion, halved and thinly sliced Pepper
- Use the shredding blade of the food processor to shave the Brussels sprouts into thin pieces; you may have to work in batches. Or slice them thinly crosswise by hand.
- Transfer the sprouts to a large bowl and add a large pinch salt. Gather handfuls of the shreds together, rubbing, lifting, and separating them until the salt is distributed and the shreds soften a bit.
- Add the olive oil, lemon juice, onion, and a generous sprinkle of pepper. Toss thoroughly and refrigerate for at least 1 hour or up to 6. Taste and adjust the seasoning, adding more lemon if you like, and serve cold or at room temperature. ESCAROLE SALAD
- Excellent with a little Parmesan added: Instead of Brussels sprouts, use escarole. Trim the ends and slice each head crosswise into paper-thin shreds. Salt and rub the leaves as described in Step 2. In Step 3, add 1 teaspoon minced garlic. CHARD SALAD
- The stems are sweeter than celery and the leaves mellow and become silky: Substitute any color chard for the Brussels sprouts. After trimming, remove the leaves from the stems and slice each separately crosswise into thin pieces. Proceed with Step 2. KALE SALAD
- Red kale is especially gorgeous but you can use lacinato or green kale, too: As in the chard variation above, separate the stems from the leaves before slicing. 5 Flavorful Additions to Brussels Sprout Salad or Its Variations
- Alone or in combination, just toss them in. In some cases, you’ll want to wait to add salt until after tasting.
- ½ cup grated Parmesan or manchego cheese
- ½ cup chopped pitted black or green olives
- ½ cup dried fruit, like raisins or cranberries, or chopped dried apricots, plums, or dates
- ½ cup chopped nuts, like hazelnuts, almonds, walnuts, or pecans
- ¼ cup chopped dried tomatoes