Shaved brussels sprout salad
Photo by Tamara West
Try this, you who diss brussels sprouts. It came to me via Laurie Black who served it with steaks for a slap-up dinner after a hard day in the Bite kitchen. I have since served it to many who say they dislike sprouts and all have been converted.
- Whisk the parmesan, lemon juice, oil and salt in a bowl until well combined.
- Discard any damaged outer leaves on the brussels sprouts and shave finely on a mandolin or slice finely with a knife. Discard ends and any core pieces.
- Gently toss the sprouts through the dressing.