This salad is crisp and crunchy, made with shaved Brussels sprouts, fresh parsley and a creamy caesar dressing. It is a great salad to make in advance since it won’t wilt like lettuce.
When our kids were growing up they were not that keen on brussels sprouts but I finally learned, quite by accident, that if I called them ‘baby cabbages’ they would eat them excitedly. Isn’t it curious how we adults learn to manipulate our kids’ ideas on food.
I do confess though, I was an adult before I learned to enjoy brussels sprouts. I have also learned how healthy they are for you! For instance, if they are steamed they have a cholesterol-lowering benefit, they are high in fiber, and recent research indicates they may also be a protection to cancer.
Dahn and I spent a fun day together last week and went shopping in Seattle. We stopped for lunch in a lovely restaurant and ordered their brussels sprout salad. The shaved brussels created a light and delicate slaw that was tossed with a caesar dressing. That salad was so good that it inspired me to create one at home.
I used the thinnest slicing attachment to my food processor to shave these little guys. This salad has a creamy caesar dressing tossed over a fluffy cloud of shaved brussels sprouts, chopped parsley and finally sprinkled with crunchy cashews. It is great at lunch-time, a snack or included at a main meal. I can even imagine Dahn eating it for breakfast!
I hope you enjoy this salad as much as I have.
- Serves: 8
- Serving size: 1 Cup
- Calories: 241
- Fat: 22
- Saturated fat: 3.17
- Trans fat: 0
- Carbohydrates: 10.6
- Sugar: 2.24
- Sodium: 156
- Fiber: 3.13
- Protein: 4.3
- Cholesterol: 3.8
- 1½ pounds of brussels sprouts
- ¼ cup chopped parsley
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 3 anchovies
- 1 tablespoon dijon mustard
- ½ teaspoon plain yellow mustard
- ½ teaspoon Worcestershire sauce
- ⅓ cup fresh lemon juice
- ⅔ cup olive oil
- 4 tablespoons mayonnaise
- ½ cup cashew nuts
- Wash the brussels sprouts, trim the ends and remove any discolored leaves. Slice the brussels spouts just as thin as you possibly can with either a food processor or a mandolin. Transfer to a large salad bowl, add the chopped parsley and set aside while you make the dressing.
- In a large bowl add the minced garlic, salt and the anchovies. Using the back of a fork, mash and mix the garlic, salt and anchovies until you have a paste. Mix in the mustards and worcestershire sauce. With a small whip mix in the lemon juice, olive oil and the mayonnaise until well incorporated, thick and creamy.
- Pour the dressing over the shaved brussels sprouts, add the cashew nuts and toss together.