All I can say, is that Nigel Slater is a genius.
I rediscover this every time I read anything he’s ever written. But, for this point, he is a true genius. In his latest tome, Tender, which I am officially proclaiming to be my Favourite Book Ever, he makes the point that “raw brussels sprouts are a revelation”, and after trying them for the first time this week, I am inclined to agree with him.
Thinly sliced, and tossed with grainy mustard, lemon zest, and walnut oil, they make a gorgeous raw salad all on their own. I also think they’d be perfectly matched to a sharp & stinky blue cheese, and some walnuts. Mmmm.
But . . . I decided to add a bunch of other veggies and fresh baby spinach to them, and came up with a great springy salad. The best part of the salad? Some unbelievable one-year-old unpasturized* local goat’s cheese from Fifth Town Artisan Cheese Co. – they have a stand each Saturday at the Evergreen Brickworks Farmers’ Market. I love to go and chat with Dave, “my cheese guy”, who sold me on this cheese as soon as he explained that they started this goat’s cheddar a year ago as a test batch, that happened to turn out so well that it will be a regular cheese for them starting next year. What he had now was the limited run of the test batch — and I am overjoyed that I was able to snag some! Sharp and incredibly flavourful, this may be my favourite cheddar yet… and I love my cheddars. So, into the salad it went. And it was perfect with the mustardy brussels sprouts!
Raw Brussels Sprout Salad
Inspired by Nigel Slater’s Tender. Serves 2 hungry people as a main course, or 4-6 as a side salad.
- 1 punnet brussels sprouts, thinly sliced
- 2 handfuls baby spinach
- 2 carrots, peeled and sliced on the diagonal
- 1/2 small red onion, thinly sliced
- 1/2 a cucumber, diced
- 1-2 oz. aged cheddar, cubed
- Grainy Dijon & Lemon Dressing to taste (recipe below)
Toss brussels sprouts with enough dressing to coat and let marinade for about 30 minutes. If you don’t have a lot of time, you can skip the long wait, but at least leave them to soak up the flavours while you chop the other veggies.
In a large bowl, combine spinach, carrots, onion, and cucumber. Add brussels sprouts and toss. Taste to see if you need more dressing — I find this salad needs more dressing than most others… Add the cheddar, toss lightly and serve.
Grainy Dijon & Lemon Dressing
This makes more than enough dressing for the salad, but this way you have some on hand for a quick salad later in the week!
- 2 Tbsp. grainy Dijon mustard
- 2 Tbsp. olive oil
- juice and zest of 1/2 a lemon
- 1/2″ nub of fresh ginger, microplaned or grated
- 1 tsp. maple syrup
- 1 tsp. jalapeno flakes (optional, or could replace with red peper flakes for zip)
- salt & pepper to taste
Combine all ingredients in a small jar, and shake until emulsified. Taste and adjust seasonings if necessary.
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*Did you know that unpasturized cheese can be sold in Ontario, as long as it’s aged over 60 days?
oh oh oh oh!! brussels sprouts are this huge trend here! raw, shaved, roasted, in pasta, in dumplings…
What a beautiful & fantastic looking healthy salad & I so love the special lovely dressing!!
MMMMMMM,…stunning pictures too!
You’re so right, he is a genius. What is particularly gratifying is that all of his recipes can be used as jumping off points.
I love where you have taken his raw brussels idea. I had never thought of using them this way before. Great recipe.
I love Brussels Sprouts but I’ve never really had them “raw” until now. I love your recipe but I also want to share mine with you – my recipe is so simple but SOOO good!!! http://cuceesprouts.com/2010/09/shaved-brussels-sprouts-salad/
Yum, I never would have put almonds, parmesan, and sprouts together. Great recipe, thanks for sharing!