Shaved Brussels Sprouts Salad


While in Chicago for the Thanksgiving holiday, we checked out Mado, a new restaurant in the city focused on farm-fresh local foods. Their raw shaved Brussels sprouts were a refreshing departure from a traditional preparation and renewed my appreciation for these mini-cabbage heads. Serves 2.

10 oz Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
2 TB good quality olive oil
1 TB freshly squeezed lemon juice
salt and freshly ground black pepper to taste
1 oz shaved parmesan-style, hard cheese

Slice sprouts into very thin ribbons. If you have an adjustable blade slicer, use it, watching your fingers closely. Toss cut sprouts into a bowl to separate layers. Whisk together oil, lemon juice, salt and pepper, then toss with the sprouts. Garnish with the shaved parmesan.

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