Up until a couple years ago, I hated brussels sprouts with a passion. When I was a kid, my mom tricked me into trying them by telling me they were “little cabbages”, which as the daughter of an Irish dad, I obviously loved. A couple bites, though, were all I needed to realize brussels sprouts don’t taste anything like “little cabbages”, and I avoided them for years after that.
But maybe these little guys just needed to be made differently, because now I freakin’ love them. Parmesan-dusted brussels are eaten like candy in our house, and this is one of my favorite salads. The key is to slice everything into really thin strips, so you can use a food processor to simplify this process, or put on a good episode of This American Life and get cutting. This salad seriously tones down the flavor of the red onion by putting the slices in water first, the whole-grain mustard seeds are perfect with the sweetness of the honey-lemon dressing, and the parmesan gives it a nice kick of saltiness. It all comes together for a beautiful, filling, totally delicious side. Oh, brussels sprouts. You guys don’t deserve your bad rep.
SHREDDED BRUSSELS SPROUT & RED ONION SALAD WITH PARMESAN AND A MUSTARD-HONEY LEMON DRESSING (recipe from Food52)
– 3 cups brussels, sliced into super thin strips
– ½ red onion, also sliced into super thin strips
– Curls of Parmesan
– Juice of 1 lemon
– 1 tsp. honey
– 1 tsp. whole grain mustard
– 1 tbsp. EVOO
– Kosher salt & pepper to taste
1. Using a food processor or a sharp knife, slice the red onion into veeeerrrrry thin strips. Submerge in water while you assemble the rest of the salad to take out that onion-y bite.
2. Trim the brussels, then slice them into super thin strips and put into a large bowl.
3. Make the dressing – combine the lemon, honey, mustard, and kosher salt & pepper, whisk to combine. Add the EVOO and mix everything together.
4. Drain and dry the onions, then add to the brussels.
5. Just before serving, add the dressing and mix everything together. Top with curls of parmesan and enjoy.
