Really?? Another Brussels Sprouts recipe? Yes, my friend. Another recipe with my favorite little fun veggies. Usually we eat them steamed or sautéed, basically cooked right? Well, have you ever tried them raw?
Many people will shave them, as in grate them, and toss them in lemon and oil, or use them as a filling in a veggie sandwich. However, when eating Brussels sprouts raw they taste very much like raw cabbage. Some people love it (like me), some people don’t. Most prefer them cooked until they take on a bright green more appetizing color.
I have a recipe for raw sprouts tossed in a Dijon vinaigrette topped with pecans and parmesan cheese. Even the biggest skeptic in my house (Chad) loved it.
While it is time consuming to grate each sprout on a hand-held grater, it takes less than 2 minutes to shave them with a food processor using a grater blade. So easy and saves your knuckles from being sliced up.
The entire dish can be whipped up in 5 minutes. I will make the Dijon Vinaigrette up to 24 hours in advance but you can also whisk it up last minute. Then just grate the sprouts and mix everything together.
- 1 lb. Brussels sprouts,, shaved
- 1 cup chopped pecans
- 1/2 cup flat-leaf parsley,, lightly chopped
- 1 cup shaved Parmesan cheese,, use fresh cheese not the grated can stuff
For the Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh squeezed lemon juice
- 1 tsp sherry vinegar
- 1 1/2 tsp dijon mustard
- pinch salt and pepper
- 1 tbsp fresh flat-leaf parsley, minced
- To make the vinaigrette whisk together the olive oil, lemon juice, vinegar and dijon mustard. Add the salt, pepper and parsley and continue to whisk until the ingredients are emulsified. (Or add all the ingredients into a jar with a lid and shake vigorously)
- In a medium serving bowl, fold together the Brussels sprouts, pecans and parsley.
- Lightly dress the sprouts with the vinaigrette and divide into serving bowls.
- Top with shaved Parmesan just before serving.
What do you think? Do you like raw Brussels Sprouts?