This brussels sprout salad is adapted from Redd Wood in Yountville. It’s so good it will hopefully convert brussels sprout haters; just don't tell them it’s Brussels sprouts; they will think it is the best cabbage salad they ever tasted. The secret to this salad it to find fresh, sweet Brussels sprouts. The salad is easy and quick to make. The thinly sliced Brussels sprouts are combined with lots of sliced toasted almonds, tossed in a dressing made with roasted walnut oil and topped with shaved parmesan cheese.
Serves 6
2 teaspoons Dijon mustard
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
4 tablespoons walnut oil
2 teaspoons sherry vinegar
1/2 cup + 2 tablespoon finely chopped parsley
Salt and freshly ground black pepper, to taste
4 cups Brussels sprouts, shaved thinly by hand or on a mandolin
6 hardboiled eggs
1 cup sliced almonds, toasted
1 ounce shaved parmesan
1. Place the mustard in a small bowl add a pinch of salt, lemon juice. Slowly add olive oil and walnut oil while whisking. Whisk in the sherry vinegar and the 2 tablespoons chopped parsley and season with salt and pepper.
2. Grate the eggs on a box grater on the largest holes.
3. To prepare the salad, toss Brussels sprouts, almonds, and remaining parsley in a salad bowl with some of the vinaigrette to your taste. It shouldn’t be swimming in the dressing. Top with the shaved parmesan.
*to shave Parmesan cheese use a vegetable or truffle peeler.
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©Julie Logue-Riordan, 2009
Copyright © Julie Logue Riordan, Cooking with Julie
