I try and create a veggie salad every day to enjoy for lunch, or as a dinner side dish. There are so many vegetables that are delicious eaten raw in salads apart from the usual lettuce mix, that I find I can create a new salad every day and rarely repeat the same salad twice in a month. This salad is one exception, as after he tasted it, my husband has been requesting that I prepare this salad every week. A very simple salad, it features Brussels sprouts, which are simply shaved and tossed in a vibrant vinaigrette, grated Pecorino Romano cheese and chopped, lightly toasted walnuts.
Brussels sprouts, part of the cruciferous family, are packed with heart-healthy nutrients that help boost the immune system and are thought to fight certain types of cancer. When buying sprouts, look for bright green, tightly packed heads with few blemishes. Refrigerate the sprouts in an airtight plastic bag for up to three days. Although many folks may not be terribly fond of sprouts, prepared in this manner where they retain their crispness, they may change just their minds. Shaved and eaten raw, they remain crispy, and by marinating them for at least thirty minutes in the dressing, they will lose the raw taste, and soften just slightly. This salad does remain crisp for a day or two when stored covered in the refrigerator, and would be a great salad to take on picnics or for potluck meals as it travels very well.
To toast the walnuts, speed them out on a baking sheet and place in a preheated 350 degree F. oven for about 7 to 8 minutes. Cool and chop. To slice the Brussels sprouts, you can either use a mandolin slicer or a sharp knife. Having had far too many accidents using my mandolin, I find slicing something as small as Brussels sprouts easier to do at home. Simply trim the bottom of the sprout off and remove any blemished leaves. Slice the sprouts in half, and then using a sharp knife, slice fine.
Deborah Mele 2015
- 3 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Dijon Mustard
- 1 Garlic Clove, Peeled & Minced
- 1/3 Cup Extra Virgin Olive Oil
- Salt & Pepper To Taste
- 2 Pound Brussels Sprouts, Trimmed & Sliced Very Thin
- 1/3 Cup Grated Pecorino Romano Cheese
- 3/4 Cup Lightly Toasted, Chopped Walnuts
- Toss the sliced sprouts with the apple cider vinegar, Dijon mustard, olive oil, and salt and pepper until well mixed.
- Let the salad sit for at least 30 minutes or up to 2 hours.
- Add 3/4 of the cheese and walnuts and toss to mix.
- Place the salad on a platter, and top with reserved cheese and walnuts.
Nutrition Information:Yield: 6 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 280 Total Fat: 24g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 5mg Sodium: 280mg Carbohydrates: 14g Fiber: 5g Sugar: 3g Protein: 8g