As I look at that picture above, my mouth is watering. I can’t wait to have some more of it. I won’t eat it for breakfast, but I could. This salad is very, very different – of course – you need to like Brussels sprouts since you eat them raw (finely shaved) in this salad.
Numerous times I’ve mentioned recipes I’ve acquired as a result of reading Farmgirl Fare’s blog. Susan and her husband own a farm in the middle of Missouri never-never land (meaning they live way out in the sticks). They raise sheep, hay, and donkeys, dogs and cats as well as a myriad of their own vegetables every summer. Susan shares their seasonal changes (including a gushing river during springtime), farm stories and interesting photos every single day, particularly of Susan’s beloved donkeys. One of my all-time favorite recipes is a Susan one – Garbanzo Bean, Feta and Cilantro Salad. I could eat that salad every day for the rest of my life, I think. Which reminds me that I need to make it again very soon.
But on to THIS salad. Knowing that Susan’s an expert at salads, when I read about this one I knew I’d have to try it. Admittedly, I have a number of Brussels sprout recipes on my blog already, but this one – well, it’s certainly unusual – but that’s what makes it so good! Not everyone likes Brussels sprouts, I know, and especially raw ones at that. Which is why you need to cut/slice/shave the sprouts as thinly as possible. It helps to have a mandoline or a slicer blade on your food processor (I used the latter, though I have both – I just thought doing 2 lbs. of Brussels would be faster in the food processor). I used my middle-thin slicer.
Big Brussels Sprouts?
If the Brussels sprouts you buy are big, do halve them and cut out the core.
The Brussels I bought were large – larger than I prefer – but that’s what was available. So I recommend that you halve them if they’re big, AND cut out the core. On the large sprouts, the core was well developed – just like a big honkin’ cabbage kind of core on a small scale – it was tough, so you do need to take that extra step – a nuisance, I know – but necessary.
Don’t be dismayed by the long ingredient list here – half of it’s the dressing (make double and use on green salads). The salad itself contains the Brussels sprouts, of course, Pecorino cheese, chives or green onions, lemon juice, and a number of optional additions to suit your taste (like dried cranberries, which I used), garbanzo beans (one of Susan’s favorites), raisins, almonds. I made this a few hours before a summer barbecue party recently, and I loved it, but I think I liked it even better the following day. In that time lapse, the dressing had softened the sprouts a little bit. The salad is chewy – know that going into it. It has to be healthy with all the cruciferous vegetable in it, although maybe offset by the fat grams in the dressing. But it’s altogether delicious!
What’s GOOD: the combo of flavors from the chewy Brussels sprouts, to the sweetness of the dried cranberries (or raisins), to the garlicky dressing that is just delish. The Pecorino cheese adds a kind of nuttiness to the flavorings – those dry Italian cheeses often do that. I loved it all, and even better the 2nd day.
What’s NOT: nothing really, unless you don’t like Brussels sprouts or the chewing of them when they’re raw. It’s not going to break your jaw – it’s just a chewy salad, that’s all.
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Farmgirl Susan’s Brussels Sprouts Salad with Lemon, Romano, and Caper Dressing
Recipe By: Farmgirl Fare blog
Serving Size: 8
DRESSING: (makes a little over 1 cup):
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
2 tablespoons water
1/2 teaspoon lemon zest — finely grated
1 tablespoon capers — (no need to rinse)
1 teaspoon fresh garlic — chopped (1 to 2)
1 ounce Pecorino Romano cheese — (about 1/2 cup) finely grated
1/4 teaspoon salt
Several grinds of fresh black pepper
SALAD:
1 pound brussels sprouts — any yellow or funky outer leaves removed and core ends trimmed
1 ounce Pecorino Romano cheese — (about 1/2 cup) freshly grated
1/2 cup chopped fresh chives or finely chopped scallions (green parts only)
Salt and freshly ground pepper to taste
Lemon juice or lemon wedges for serving
Chopped fresh chives (or scallions) for garnish
Optional additions: 2/3 cup dried cranberries, raisins or roasted/salted almonds, or a cup of rinsed & drained garbanzo beans, or a combination of any of those.
Notes: The basic version of this salad is wonderful, but usually Susan gussies it up with a boost of either raisins and roasted almonds or dried cranberries and garbanzo beans (chickpeas). The dressing tastes even better when made ahead of time, and the salad benefits from being tossed together a few hours in advance. The next day it still tastes great but it isn’t quite as pretty. A squeeze of lemon just before serving adds a perfect zip, or offer lemon wedges on the side. Fresh chives are a luxurious, easy to grow treat, but finely chopped scallions are a fine substitute. Makes about 5½ cups without any optional additions—Recipe may be doubled.
1. DRESSING: Place all the ingredients in the jar of a counter top blender and blend until thoroughly combined. This dressing will keep in the refrigerator for several days. If not using immediately, whisk with a fork before pouring over the salad.
2. Shred the brussels sprouts in a food processor using the slicing blade (not the one with the holes). Or you can thinly slice them with a sharp knife or mandoline slicer. If the sprouts are really large, halve and remove the core.
3. In a large bowl, toss together the brussels sprouts, Pecorino Romano, and chives. Add about 3/4 cup of the dressing and mix well. Salt and pepper to taste, adding a little more dressing and/or any of the optional additions listed if desired. Garnish with chopped fresh chives and a squirt of lemon juice.
Per Serving: 176 Calories; 16g Fat (77.5% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 221mg Sodium.

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