Shaved Brussels Sprout Salad
Raw brussels sliced thin, dressed with twice the vinegar the original calls for. The sharpest thing on a plate of smoked meat.
- Serves
- 6
- Total
- 30 min
This started as the ChefSteps recipe and stayed there except for one change: I use twice the vinegar, and I use seasoned rice vinegar rather than anything sharper. Their ratio is balanced for the salad on its own. Mine is balanced for a plate that also has pork belly on it.
Raw brussels are a different vegetable from cooked ones. Sliced thin they're crisp and nutty with none of the sulfur, and they hold their texture for hours, which is why this is the salad I make when people are coming.
If it's not right
- Tough or chewy: sliced too thick.
- Flat: needs salt, not more vinegar.
- Soggy: dressed too far ahead, or the sprouts were wet when they went in.
Ingredients
Method
-
Slice the sprouts as thin as you can. A mandoline is the right tool; a food processor with the slicing disc is faster and slightly coarser. By knife works, and takes a while.
-
Whisk the vinegar and oil with a good pinch of salt.
-
Toss the sprouts with the dressing and let them sit 15 minutes. They soften just enough.
-
Fold in the parmesan, then taste. It usually wants more salt than you think.
-
Black pepper over the top, and the nuts or cranberries if you're using them.
Goes with
- Also good with
- A salad has a job, The vinegars, and when to use which
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