This is a Minnesota spin on this trendy vegetable. Fresh Brussels sprouts make a fine salad, and this is one of my favorites. Akin to coleslaw, Brussels sprouts are hearty like cabbage yet more tender, with a slightly larger depth of flavor. Brussels sprouts salad is easily assembled and elevates a simple lunch to a new level. It also holds up well as a signature salad for a holiday meal.
While roasted Brussels Sprouts have become all the rage, using them fresh in a salad may change the minds of the anti-Brussels sprouts set. When fresh Brussels sprouts make their appearance in the cooler months of fall, take advantage and try this special salad.
The lemon dressing is a simple vinaigrette that works perfectly in this salad and brightens the crisp shaved sprouts. Dried cranberries offset the lemon with a pop of sweetness. But the star of the show is the toasted wild rice, which adds a lovely crunch that completes this salad and makes it uniquely Minnesotan!
Jump to RecipePrepping the Brussels Sprouts
Brussels sprouts may be purchased still on the stalk, or already removed and bagged. Choose sprouts that are medium-sized, plump, and firm. The larger sprouts tend to be more bitter. They should not look dried out or have yellowed leaves. Start by removing from the stalk with a paring knife, or if loose simply slice off the dried ends and remove any loose leaves. Thinly slice the Brussels sprouts cross-wise, and set them aside to create the dressing. I prefer to do this by hand, but running them through a food processor on a slicing disk would be a perfectly acceptable time-saving measure.
The Lemon Vinaigrette
A simple lemon vinaigrette is made by adding lemon zest, lemon juice, olive oil, salt, and pepper. Whisk these together in a bowl until incorporated into a smooth vinaigrette.
Toasting the Wild Rice
Meanwhile, heat a cast-iron pan to medium-high and add uncooked raw wild rice to toast it. Watch it closely and continuously move the rice in the pan so you do not burn it. Remove the rice from the hot pan as soon as it is lightly puffed and golden brown and set it aside to cool. The rice will pop as it heats, almost like popcorn. Toasted wild rice is delicious and adds a lovely toasted crunch to this salad.
Assembling the Brussels Sprout Salad
Add the shaved brussels sprouts to the salad bowl with the dressing, and toss to coat. Toss in a handful of dried cranberries. Present the Brussels sprout salad on a serving platter topped with the toasted wild rice and shaved parmesan. An absolutely lovely and elegant salad.
Shaved Brussels Sprouts Salad with Lemon Vinaigrette and Toasted Wild Rice
Equipment
- zester or grater
Ingredients
- 3/4 to 1 lb Fresh Brussels Sprouts
- 1 Lemon
- 4 tbsp Olive Oil
- 1 tsp salt
- 1/4 tsp cracked pepper
- 1/3 cup dried cranberries
- 1/2 cup uncooked Minnesota Wild Rice
- 1/4 cup shredded parmesan
Instructions
- Clean Brussels sprouts by removing any dried or yellow outer leaves and trimming the ends. Thinly slice the Brussels Sprouts crosswise and set aside.
- In a salad bowl, zest the lemon to create about 1 tablespoon of zest. Add 2 tablespoons of fresh lemon juice, salt, pepper, and olive oil. Whisk the mixure until incorporated and thickened. Set aside.
- Preheat a cast-iron skillet or griddle to medium-high. Add dry wild rice to the skillet and toast the wild rice until golden browned and slightly puffed up. Be sure to move skillet frequently to keep the rice from burning. Remove from heat and set aside to cool.
- Add shaved Brussels Sprouts to the salad bowl and toss in the dressing until well coated. Add in the dried cranberries, and top with the toasted wild rice and parmesan. Serve.