Friday, December 20, 2013

Recipe: Shredded Brussels Sprouts Salad with Pecorino, Chives, and a Lemony Caper Dressing


This healthy, festive salad—gussied up here with dried cranberries and garbanzo beans—is packed with antioxidants, beneficial ingredients, and flavor (recipe here).

I love this raw brussels sprouts salad even more than I love my Quick Roasted Brussels Sprouts with Lemon and Parmesan, and you know I love them a lot. I came up with it back in 2009 and have been devouring it for breakfast, lunch, dinner, and snacks ever since. My recipe notes from 4/15/09 say I mixed up that batch at midnight. You've been warned.

Raw brussels sprouts have a wonderful taste; it's as if the flavor from an entire regular sized cabbage has been concentrated down into each little sprout. And of course they're extremely good for you. It's always nice to be crazy about something that's heavenly and healthy.

The basic version of this salad recipe is wonderful, but I usually gussy it up with a healthy boost of either raisins and roasted almonds or dried cranberries and garbanzo beans. The brussels sprouts are quickly shredded in the food processor (or use a mandoline slicer or sharp knife), and the tangy dressing can be made several days ahead.

This salad would make a fresh and lovely addition to the holiday table, but if one of your goals for 2014 is to up your intake of cruciferous vegetables, it would also be a delicious way to usher in the new year.

Raw brussels sprouts at midnight, anyone?

Craving more than crunch? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

© FarmgirlFare.com, where it's all about the food—and the cute.

3 comments:

  1. Brussels salad is so delicious! Has become a fave! Yes, good at midnight!

    Wishing you happy holidays and hugs to the donkeys!

    ReplyDelete
  2. Perfect timing, as always, dear Farmgirl. We have 5 Brussels sprouts stalks cooling their heels in the garage in a bucket of water, bringing in before the ground froze hard. This sounds fresh and wonderful and will be the foil for the Meyer lemons I've been coddling indoors since cold came. First lemon harvest embraces first Brussels sprouts success! Think your roasted Brussels sprouts will be the fate of the rest of the stalks. Thanks so much. Merry Christmas!

    ReplyDelete
  3. I've never had brussel sprouts and have been afraid to try them. I think I might use this as a starting point! Happy Winter Solstice!
    blessings
    ~*~

    ReplyDelete

January 2013 update: I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one) you can check the NOTIFY ME box that is below and receive all follow up comments to just this specific post via email.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!