Not a Fan of Brussels Sprouts? Try This

 

Admittedly, it's not everybody's favorite vegetable. The humble Brussels Sprout has a certain...well texture and taste issue that just doesn't suit everyone palette. But someone who knows something about palettes has a new way for you to try them. Erica Schlick, who wrote the cookbook, appropriately named, The Wandering Palette, came by Tonia's Kitchen to talk about her recipe for Shaved Brussels Sprouts salad, with the title ingredient raw. Erica told Tonia it allows you to enjoy the natural, crunchy texture of the sprouts and a taste even folks who don't like them can enjoy. The salad is fresh, light and tasty.  Not to mention healthy!

SALAD
1 lb. Brussels sprouts
1 avocado, diced
¼ cup sliced almonds

LEMON MINT DRESSING
½ cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
½ cup chopped fresh mint leaves
3 tablespoons chopped fresh tarragon 
½ teaspoon Dijon mustard
¾ teaspoon salt
½ cup olive oil   

Directions

1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.

2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk.

 

3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.