I first started making this recipe a couple of years ago, after having it for dinner at the home of my kitchen idols, Shelby & SJ. They served it as a first course, as I recall, with little comment. I was, to say the least, blown away. Raw Brussels sprouts? Who would eat that???? Obviously I still had (have) a lot to learn about fine dining. Granted, this is not a dish for vegetable haters. In fact, its audience is probably quite select. I mean, Brussels sprouts sure must sit high atop the list of hated vegetables, even for people who eat and enjoy most vegetables. If, however, you enjoy Brussels sprouts, and you are still reading this, you must add this dish to your repertoire immediately. It is a perfect starter for a multi-course winter meal, but it would also make a perfect side for a rich, braised meat. Pair it with a potato salad and ceviche, and you have a wonderful midsummer’s brunch. Go crazy. I keep leftovers in the fridge & dive in whenever I crave something less healthy.
BTW, if you haven’t yet noticed the strange “LYTRO” tag in the lower right corner of the photos, do so. It’s a “living photo.” Click on different areas in the photo, and you should be able to change the focus. Fun, hunh?
Brussels Sprouts Salad
serves 6 as a side dish or first course
1 pound Brussels sprouts, trimmed, quartered & sliced thin longitudinally
1/4 cup freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil (the best you have in the house)
1 cup finely grated Parmesan cheese
1-1/2 cups pecans, toasted & chopped
1 teaspoon salt
freshly ground black pepper
In medium bowl, toss Brussels sprouts with lemon juice, then with olive oil, then with cheese, then with pecans, then with salt. Refrigerate, covered, for one hour, then allow to sit at room temperature for 30 minutes. Taste for salt and serve with freshly ground black pepper.