Shaved Brussel Sprout Salad
I first had this at Cafe Julia in Lakeville Connecticut- delicious. I made it this winter and we all loved it. It does not taste strongly of Brussel sprouts so those that don't eat sprouts may not recognize the greens.
I first had this at Cafe Julia in Lakeville Connecticut- delicious. I made it this winter and we all loved it. It does not taste strongly of Brussel sprouts so those that don't eat sprouts may not recognize the greens.
- Carbohydrate 16.2155579382658 g
- Cholesterol 0 mg
- Fat 6.65324774968293 g
- Fiber 6.98217422322931 g
- Protein 6.92293677879282 g
- Saturated Fat 0.703144740590159 g
- Serving Size 1 1 Serving (177g)
- Sodium 135.340463629519 mg
- Sugar 9.23338371503646 g
- Trans Fat 0.395623229788635 g
- Calories 135 calories
Step-by-step
- Using a mandolin, shave the sprouts.
- Mix with the cheese and almonds.
- Dress with a lemon juice and olive oil dressing to taste.
- We did a light dressing and felt it could have used more dressing than originally used.
- Feel free to shave more cheese on or to adjust the proportion of cheese and nuts.
The Slicing Mandolin Versus the Chef Knife
Raw brassica leaves are structurally rigid, possessing thick, fibrous cell walls that require precise mechanical disruption to become tender. A standard chef knife struggles to achieve the paper-thin cross-sections necessary for a pleasant raw mouthfeel, often leaving pieces thick and leathery. Utilizing a mandolin produces shreds under two millimeters thick, allowing the citrus acid to penetrate and soften the outer layers within fifteen minutes of tossing. Always employ the safety guard provided with the mandolin to protect fingertips against the exposed blade while working through two pounds of dense heads.
Balancing Fat and Acid Ratios
Acids do not merely season raw greens; they chemically denature tough cellular structures through maceration. Combining fresh lemon juice with extra virgin olive oil requires a specific ratio to coat without weighing down the delicate ribbons, typically three parts oil to one part juice. Underdressed shreds remain dry and bitter, while excessive liquid pools at the base of the bowl and dissolves the crispness of the slivered almonds. Whisk the emulsion vigorously before pouring it over the greens to ensure uniform distribution across every single surface.
Judging Optimal Maceration Without Heat
Raw vegetable salads lack the visual cues of browning or internal temperatures used in cooked preparations to determine doneness. Assess the readiness of the dish by observing the color shift of the leaves from pale green to a translucent, vibrant jade. Taste a single ribbon near the center of the mixing bowl after it has rested for twenty minutes at room temperature; the vegetable should yield to the tooth without offering resistance or tasting woody. Fold in the finely grated pecorino cheese and toasted nuts immediately before serving to prevent moisture absorption from softening the crunchy toppings.
