This salad idea came from a combination of two different recipes I had read recently. I decided to combine them together.
If you are afraid of these little stinky vegetables, you are not alone. It seems that most people who have a strong dislike for any vegetable seem to name this one. I don't get it... I love them roasted or steamed.. and now raw in this salad. This is a great side dish for the summer because it is served cool or at room temperature and its an unexpected healthy twist on the usual side salad. I hope you try it.
First, you need to make the vinaigrette. Mix all ingredients except for the oil in a bowl. then slowly whisk in the oil until everything comes together. This vinaigrette needs at least 30 minutes in the refrigerator before added to the salad, or you can make it up to 3 days ahead of time.
- Juice of 2 lemons
- 1 finely chopped shallot
- 3 TBS finely chopped chives
- salt and pepper to taste
- 1/2 cup olive oil
- 2 lbs brussel sprouts, thinly sliced
- 1/4 freshly grated good Parmesan cheese (no green can!)
- 1 cup shelled pistachios
Using a mandolin or food processor with a slicing blade, slice the brussel sprouts. Mix together with the Parmesan cheese and dress. Toss in the pistachios just before serving so they stay crunchy.