Weirdly, we love brussels sprouts. Okay, they can be a bit bitter especially when steamed and attended to improperly. Lately, I have discovered that a saute of halved sprouts in a bit of oilive oil and garlic makes a deliciuos preparation as well as an au gratin recipe I lifted from Food Network ( I had a small container left in the fridge after dinner the other day and it disappeared...huh).
But this looks way interesting so this may be on the menu in the very near future.
- 1/2 small red onion
- Juice of 1 lemon
- 1 tsp honey
- 2 tsp whole grain mustard
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 cups Brussels sprouts (use larger sprouts if possible)
- 1/2 cup finely grated pecorino romano
1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
4. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!