Ever Eaten Raw Brussels Sprouts?

16 Nov

It never would have occurred to me to eat Brussels Sprouts raw. Leave it to Oprah, or chef Colin Cowie to be exact, to give this classic holiday veggie a surprising new twist.

Brussels Sprouts Salad with Almonds & Parmesan is pretty healthy, easy to make, and comes together really quickly. If you like Brussels Sprouts–and I appreciate that not everyone does–you’ll probably enjoy this dish. Plus, even if you don’t typically like cooked sprouts, you still might enjoy this.

Note that the recipe (found here or on page 24 of The Oprah Magazine Cookbook) makes 10 servings. Divide appropriately if you’re cooking for a smaller army. Essentially, here’s all you need to do:

1. Roast 1 cup of slivered almonds at 350 degrees for 10-12 minutes;

2. Whisk together 3 Tbsp. olive oil plus 1 Tbsp. truffle oil, 3 Tbsp. fresh lemon juice, 2 Tbsp. chopped chives, 1/2 tsp. salt, and 1/4 tsp. pepper;

3. Toss with 30 ounces of Brussels Sprouts, your toasted almonds, and 3 Tbsp. grated Parmesan.

4. Serve!

I must say that the drizzle of truffle oil adds a nice touch. Luckily, my in-laws ferried us back some of the good stuff from their recent holiday in Italy. (Thanks, guys!)

Chad loved this salad and for us it’s definitely a make again. In fact, since it’s taken me a few days to post this entry, we already made it again last night. 🙂


2 Responses to “Ever Eaten Raw Brussels Sprouts?”

  1. Crazy Sweet Life November 18, 2010 at 6:35 pm #

    This sounds really yummy. I need to get some truffle oil asap!

  2. Harolyn Fryling November 18, 2010 at 7:39 pm #

    I made this salad tonite.Loved it!!!

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