Shaved Brussels Sprouts Salad with Brown Butter Vinaigrette

The much-maligned mini cabbage could be just the thing for spring.

Brussels sprouts have a bad reputation not entirely undeserved. Overcook them even slightly, and you’ve got a bitter, slightly sulfurous knob most find difficult on the palate.

For that reason, the mean green mini-cabbage inspires fear, but, as of late, chefs across the country have embraced the embattled sprout, which has a tendency to caramelize deliciously when roasted.

You’ll find the much-maligned Brussels sprout starring in dishes at noteworthy restaurants across the country, including Cotton Row Restaurant (Huntsville, Ala.), Dovetail and Locanda Verde (both in New York, N.Y.).

Roasting and grilling aren’t the only ways chefs bring this ingredient to life. At the retro-cool Circa 59, located on the premises of The Riviera Resort in Palm Springs, Calif., Chef Bradley Manchester has a refreshingly raw version that’s just the thing for spring.

“Many chefs don’t utilize Brussels sprouts in their raw form, but that’s when I find that their true essence is present,” said Manchester, who provided with a refreshing, delicately flavored recipe that readers can create at home—no cooking required.

Recipe: Shaved Brussels Sprouts Salad with Brown Butter Vinaigrette

1 pound large Brussels sprouts, thinly shaved
1 medium red onion, julienned
1 fennel bulb, thinly shaved
¼ cup fresh flat-leaf parsley leaves
¼ cup fresh dill
¼ cup shaved parmesan cheese
½ cup Brown Butter Vinaigrette (recipe follows)
Salt and freshly ground black pepper to taste

In a mixing bowl, combine all ingredients and season with salt and pepper to taste. Drizzle brown butter vinaigrette over the mixture, serve immediately.

Serves two

For the brown butter vinaigrette:Circa 59
(Makes about ½ cup)
½ pound unsalted butter
2 tablespoons olive oil
¼ cup white balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper to taste

Brown butter over medium heat until browned and a nutty aroma is present. Remove from heat and strain into a mixing bowl; let cool slightly. Add the olive oil and mix well. Add the vinegar and honey; mix well. Season with salt and pepper to taste.


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