I was at a party and I overheard someone gushing, yes, gushing, about a Brussels sprout dish he had at some fancy restaurant in the city. Whenever I hear anyone talk about food, especially passionately, I quickly scoot my chair closer and immediately join the conversation. I don’t remember where the restaurant was or how the dish was made. What I do remember is a very important revelation. You don’t have to cook Brussels sprouts. With that idea firmly planted, my Brussels sprout world was open and I started making salads.
1 pound Brussels sprouts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons finely sliced red onion
1 teaspoon sugar or honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries
- Cut bottoms off sprouts and discard. Slice Brussels sprouts as thinly as possible. Use a mandoline or food processor if you want.
- In large bowl, whisk together olive oil, lemon juice, honey, salt and pepper. Add Brussels sprouts, onions and cranberries. Toss and let flavors meld for 15 to 20 minutes.