Although we eat our greens all year round, in the summertime they often become the star of our meals. It feels great to make a hearty, fulfilling salad, without ever needing to fire up the stovetop. And it doesn’t hurt that plenty of wonderful salad making produce is in season.
Do you ever like something so much, you just have to make it yourself? Well this nice refreshing salad is a riff on one of my favorites from nearby Five Leaves in Greenpoint. I’ve substituted the julienned kale for Brussels sprouts and swapped out the anchovy dressing for a bright lemon-parmesan vinaigrette, but a bowl of this mix is just as fulfilling as the restaurant’s version. I also like the addition of shaved radish, which adds a nice crunch and a little peppery bite . The combination is a good picnic salad for a sunny afternoon, or a quick snack when it’s too hot to cook. Cheers to summer salads!
Brussels Sprout Salad
1 pound Brussels sprouts
½ cup fresh lemon juice
1 tablespoon honey
½ cup olive oil
¼ cup grated parmesan
Freshly ground black pepper
2 small radishes, thinly sliced
½ cup hazelnuts, toasted and chopped
½ cup shaved parmigiano reggiano or aged guada
Cut the Brussels sprouts in half, and thinly slice. Whisk together the lemon juice and honey, then whisk in olive oil to create an emulsion. Stir in the parmesan and season well with salt and fresh black pepper. Toss the Brussels sprouts with vinaigrette, radishes, hazelnuts, and cheese.