This Brussels Sprouts Salad Is Way Better Than It Sounds

Now, I know some of you will insist that the unspeakable evil known as Brussels sprouts is irredeemable – even in a salad. But this particular salad is accompanied by a dressing so delicious you’ll want to drink it. And the sprouts actually compliment the taste.

Because the salad is composed of crunchy, shredded Brussels sprouts, it needs that overnight stay in the fridge to mingle with the dressing, and soften just a bit. I like a maple-y, garlicky, lemon vinaigrette, but you can switch out the dressing if you have another favourite.

You can also add bacon, chopped apples, or any sort of toasted nut, but I think this salad has a beautiful simplicity without all that. (Why create more work for yourself when you don’t have to?)

To make it, you will need:

• 500g of Brussels sprouts

• 1/2 cup pistachio oil (Olive oil will work too, but it will give you a different flavour profile.)

• 1/4 cup lemon juice

• 4-5 roasted garlic cloves, mashed (Substitute fresh for more of a bite.)

• 2 tablespoons maple syrup

• 2 tablespoons Dijon mustard

• 2 tablespoons powdered Parmesan

• 1 tablespoon of your favourite chopped herbs (I went with a mix of sage, marjoram, and thyme.)

• 1/2 teaspoon of salt

• At least 1 cup of fresh Parmesan cheese

• Red pepper flakes to taste

Using a mandoline (with the guard), a knife, or the slicing attachment of a food processor, shred the sprouts. Add everything up to the fresh Parmesan cheese to a jar, close the jar, and shake to emulsify the dressing. Coat the salad with a third of the dressing, cover, and pop it in the fridge overnight.

Just before serving, toss with another third of the dressing, along with the fresh Parmesan and red pepper flakes. Serve with extra dressing on the side, in case anyone wants more (they will).