Although I love Thanksgiving, I find that sometimes between all the stuffing, mashed potatoes and turkey, (and not to mention those pumpkin cheesecake bars) the meal is really heavy. Almost too heavy. I know that is kind of the point for Thanksgiving but it is nice to have the option of something healthy and crispy. This shaved brussel sprout salad is the perfect solution; crispy, tart and full of healthy flavors to complement all that butter and gravy goodness.
Brussel sprouts are an underdog of a vegetable. Only in the last 10 years has there has been a renewed love and realization that they are delicious. These leafy greens are easy to prepare and delicious when cooked properly. This salad is the easiest way to eat them, sliced very thin and tossed with toasted walnuts and Pecorino cheese – so good you will forget that they are actually good for you.
Since the hardest part about Thanksgiving is planning, these brussel sprouts can be shaved 2 -3 hours before serving and kept in the fridge. The dressing can also be made and tossed in just before serving. If you don’t have walnut oil, which I love using because it adds a delicious nutty flavor, olive oil works just as well.
Enjoy and Happy Thanksgiving!
Shaved Brussel Sprout Salad
2 lbs brussel sprouts
½ cup walnut oil
¼ cup lemon juice
1 tsp. honey
1 cup walnuts, toasted and chopped
¼ cup Pecorino cheese, grated
Salt and pepper to taste
1.) Using a sharp knife or a mandolin, thinly slice the brussel sprouts starting at the non-stem end stopping once you get to the stem. Place brussel sprouts in a large bowl.
2.) In another small bowl, whisk together walnut oil, lemon juice and honey. Taste for salt and pepper.
3.) Toss brussel sprouts with dressing and serve topped with toasted walnuts and Pecorino cheese.
Serves 6 -8
Recipe by Amanda Frederickson for Sacramento Street