I feel like Brussels sprouts are having their moment. Last year, I became enamoured with them after roasting them like Ruth Reichl, making a gratin from Farm to Table, and having a shaved salad at Bresa. In addition to all that, the blogosphere is all a buzz with recipes for them.
Pinch My Salt's recent post about a shaved Brussels sprouts salad reminded me of the delicious salad from Bresca, so I tried it with the few remaining sprouts-on-a-stalk I had from Snell Family Farm.
I didn't add the bacon, but of course, it would be great with it. You can also add bleu cheese instead of Parmesan and Pinch My Salt was toying with the idea of apples too.
Shaved Brussels Sprout Salad
Brussels sprouts, trimmed and sliced
Parmesan cheese, shaved into curls
Walnuts, chopped and toasted
Apple cider vinegar
Salt and pepper
Slice your sprouts and place in a bowl. Drizzle olive oil, vinegar, a sprinkle of sugar, and a healthy grind of pepper and sprinkle of salt. Toss to combine. Add toasted nuts and serve with curls of Parm.