• Liz Talley - Urban Graze

3 Brussels Sprouts Salads

Brussels Sprouts are delicious in a salad. I shave them with a mandolin, (offers a really nice consistency, but must be very careful of fingers!), or I slice each sprout very thinly (⅛”) by holding it firmly in place with my thumb and forefinger -and then slicing the whole sprout while continuing to hold it in place.

If you wish, add ½ - 1 c. shredded greens to any of the salads below. Lacinato kale, spinach, chard, beet greens- all good. If you add more than 1 c. greens, you'll likely need to increase your vinaigrette quantity.

Brussels Sprout Salad with Nuts, Apples and Cheddar

1 c. raw Brussels sprouts, shaved or very thinly sliced

½ c. matchstick–cut apple

¼ c. shredded cheddar cheese

2 Tbsp. pecans, almonds, or hazelnuts, toasted* and chopped

1 tsp. lemon juice

1½ Tbsp. olive oil

Salt and pepper to taste

Toss all of the ingredients together and season to taste.

Brussels Sprout Salad with Walnuts and Parmesan

Combine in a bowl:

1 c. raw Brussels sprouts, shaved or very thinly sliced

¼ c. walnuts, toasted* and chopped

1 Tbsp. shredded parmesan (or grated is ok too)

Whisk together and toss into salad: (add a little at a time, may not need all)

2 Tbsp. olive oil

1 Tbsp. lemon juice

½ tsp. honey

*If you don’t have your oven on for something else, simply toast the nuts in a dry skillet for a couple of minutes, stirring.

Warm Brussels Sprout Salad with Apricots and Almonds

2 tsp. olive oil

8-10 raw Brussels sprouts, shaved or very thinly sliced

1/4 c. chopped dried apricots (or raisins in a pinch)

2 Tbsp. rough-chopped, roasted almonds (no salt)

Salt and pepper

Heat oil in a skillet, add sprouts, apricots and almonds. Season with salt and pepper. Cook until tender, about 3-4 minutes, stirring often.

Recipe created or adapted by Liz Talley, Urban Graze

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