This salad is welcome as something different, fresh, healthy, and delicious.
You can buy Brussels sprouts already shaved, but in my experience, they are fresher if you just do them yourself. It is easy to do if you have a food processor, just put them through with the slicing attachment, and voila! You could certainly do it meditatively with a sharp knife on the cutting board as well.
I find that the quality of your gorgonzola really matters, since a great one just just shines here. Mine is organic and raw and and is so creamy it just melts in your mouth.
This serves 4-6 as a side, or three as a meal.
Shaved Brussels Sprout Salad with Fruit, Gorgonzola, and Brown Butter Walnuts Recipe
1 pound Brussels sprouts, ends cut off and shredded
1 Tablespoon salted butter
1/2 cup walnuts, roughly chopped
1 Tablespoon fresh thyme
flaky sea salt
1 pint organic raspberries
1 organic apple, peeled, cored, and thinly sliced
1/2 cup crumbled organic gorgonzola
For the Dressing:
1 shallot, peeled and finely chopped
1 1/2 Tablespoon good olive oil
1 1/2 Tablespoon orange juice or grapefruit juice
1 Tablespoon cider vinegar
pinch of crushed red pepper flakes
teaspoon raw honey (optional; I didn’t use it but you might want it)
salt and pepper to taste
Shave the Brussels sprouts, and place in a large bowl.
Heat the butter and walnuts over medium heat, and cook stirring occasionally. Take the skillet off the stove after about five minutes, when the butter is foamy, and the walnuts are toasted. Add the fresh thyme and a good pinch of the flaky sea salt. Add to the Brussels sprouts, along with any butter left in the pan.
Whisk together the dressing, and add to the Brussels sprouts. Toss well.
Add the sliced apple, the gorgonzola crumbles, and the raspberries, and toss again.
Serve at room temperature.