Shredded Brussels Sprout Salad

There is something super awkward about the word Brussels Sprout.  

Shouldn't it be Brussel Sprouts?  

I guess its that s - or the placement of it, that is throwing me off. 

Maybe it's just me.  

( Photo from nutritioulicious) 

Anyways, despite the odd name, and weirder spelling, I love this little green veggie.  I don't know why we all group up hating it because its so damn good.  It may even by my second new favorite food (french fries will NEVER be replaced).  I have spent the last several years roasting them with some garlic, olive oil, salt and pepper, a Ina Garten Barefoot Contessa Roasted Brussels Sprout Recipe that is simply divine.  

But I never really considered cooking them any other way, and never considered them raw in a salad.  Until I went to River Tavern's new pizza and salad restaurant, OTTO, and tried their Brussels Sprout Salad.  

(If you live in Connecticut clear your schedule and go here.  

Now.. like RIGHT NOW).  

I ordered a pizza, and this divine salad of thinly shaved raw brussels sprouts with hazelnuts and some kind of a hard parmesan cheese in a very light vinaigrette. 

 It was to DIE for.  

Who knew.  

Well enough talking, time to share the goods with you.  

I kind of combined a few recipes so bare with me here on the informal recipe.  

Here are the important things you need to know:

1.    Shave your Brussels sprout with a Mandolin really thin, holding the sprout by the nubby little end.  
Note:  It is really hard to use a guard with these so be VERY CAREFUL while using the mandolin.  I won't go into gory details...

You may need to spread the leaves apart with your fingers a little once you shred them.  

No Big Deal. 

2.  Add what ever toppings you would like to your salad,  but I used OTTO as a guide and added a form of nuts, and a form of cheese (and the staples, salt and pepper). To my salad,  I added walnuts, thinly sliced red onion, and grated parmesan because it's what I had available.  

3.   Make up a dressing using olive oil, dijon mustard, salt, pepper and lemon. 

Go really light on the dressing -  you want to taste the sprouts!

4.  Toss all of the ingredients together and serve immediately.

Some variations/toppings:  hazelnuts, almonds, different cheeses, bacon. 

If you aren't into the little bit o this little bit o that and want a formal recipe, 

you can find one very similar to mine here. 

 Or this one using apples (yum). 

Or this one using peanuts, 

Or this one with cranberries

Go on, pick the toppings that suit your sprouty needs.
You know what they say,  the world is your oyster  sprout.