We love Brussel sprouts. We love them roasted, steamed, pan-fried, and raw. We love them the day they are cooked, and we love them for leftovers. I know you may not share our enthusiasm, but bear with me.
I’m used to finding Brussel sprouts in our local grocery store, but they always are in a mesh bag or one of those paper cup things topped with cellophane. Our Clark Farm CSA share though, included a stalk of Brussel spouts. That’s right, they grow on a stalk!
One thing belonging to a CSA, even in the Winter months, has taught me is that farm fresh is truly a different level of food from what one finds even in a high-end organic store (you know which one I mean). These spouts had a few flaws, sure, but they were an unreal shade of green. I did not dicker with the color of those raw sprouts pictured above. Knowing our food source and when things have been harvested – and knowing they are organic, for real, is incredibly powerful.
This recipe for a Shaved Brussel Spout salad comes from Caitlin Shoemaker at From My Bowl. It is more raw and crunchy than others I have tried; definitely vegetarian, but if you are vegan, subbing in a plant-based parmesan is a quick and easy substitution.
Shaved Brussel Sprout Salad
Ingredients for Dressing
- olive oil
- lemon juice
- dijon mustard
- shallots
Ingredients for the Salad
- Brussel sprouts
- Italian parsley
- parmesan cheese
- hazelnuts (I omitted)
- dried cherries or cranberries (I used cranberries)
- Honeycrisp apple
Four Nights A Week 
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