I’ve been trying to incorporate more green foods into my diet lately, and I’ve fallen in love with Brussels sprouts. It was fate that brought us together when I found a whole stalk of them at my local farmer’s market and decided to give them a try.
Let’s be honest: These little guys have a pretty unfair reputation. They take center stage in just about every movie featuring a kid who refuses to eat a meal. I think this is why I put off trying them for so long, but I’m glad I finally did.
Brussels Sprout Salad
1 1/2 lbs. fresh Brussels sprouts
3 Tbsp. extra-virgin olive oil
2–3 Tbsp. fresh lemon juice
1 tsp. fresh thyme leaves
1/3 cup minced fresh chives
2–3 big pinches salt
1 1/3 cups toasted crushed hazelnuts
2 oz. vegan Parmesan cheese
- Thinly shred the Brussels sprouts with a mandoline, a knife, or a grater.
- Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts.
- Add the vegan cheese and toss once or twice to distribute evenly throughout the salad.
Makes 4 to 6 servings