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Brussels sprouts salad

Does any one else get excited about brussels sprouts season? I know, I know, they don’t smell particularly good but I love them: roasted with a mustard dressing are absolutely delicious and now, with this ridiculously easy recipe, we get to eat them raw. The trick to have a better, easier digestion is to slice them very thinly.

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We found this recipe in A New Way to Dinner, the lovely book written by the co-founders of Food52, a site that you should check if you love food and cooking. We bought the book looking for help since we struggle when it comes to organizing, prepping and cooking our dinners. And that’s what the book is about! We also love the fact that it’s divided by seasons and we love eating seasonal produce. Judging by this scrumptious salad that you can put together in no time, our dinners will get better from now on.

But onto the recipe! You will need (serves 2):

250 g. brussels sprouts, very thinly sliced
1 handful of baby spinach
Shaved Parmesan cheese (The original recipe included Pecorino, but we had a very good Parmesan, so Parmesan it is)
For the dressing:
2 anchovy fillets
1 clove garlic
Juice of 1 lemon
1 teaspoon grainy mustard
A pinch of Cayenne pepper
4 tablespoons extra virgin olive oil

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First, prepare the dressing: mash together the anchovies and garlic in a mortar until you have a pulp (Note: the original recipe had salt and this was the moment to add it, if you want to do so, but since the anchovies and cheese are already really salty we skipped it). Then whisk in the lemon juice, mustard, Cayenne pepper and olive oil.

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Now combine the brussels sprouts and baby spinach in a large bowl, pour the dressing and toss with your hands. Messy, yes. But it’s the best way to season your salad. Top your greens with the Parmesan cheese and serve.

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It’s so, so easy that I don’t know if it qualifies as a recipe. However it’s delicious and really good for you. If you want to add protein you can toss some grilled chicken or hard-boiled egg in and it will be more fulfilling. This salad can also be a nice side for your fish or meat. That’s what we love about salads, they are so versatile, light… and they allow you to eat more chocolate on a daily basis. Balance, people, balance.

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4 Comments

  1. Not a big fan of brussels sprouts but I try to eat seasonal and with asmany vegetables as possible. I’ll give it a try! By the way, I’vr never tried them raw

    • Have you tried them roasted with mustard? Oh, I love them! This recipe is great as well because since the dressing is so delicious you won’t feel like you are eating them raw.

  2. Pingback: Slow roasted pork shoulder | The slow pace

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