Recipe: Shaved Brussels Sprouts and Radicchio Salad


In an attempt to help you keep those ill-fated New Year’s resolutions, Klee Brasserie (200 Ninth Avenue) is offering a healthy and affordable “Resolution Menu” every Sunday in January. The first course on the menu is a Shaved Brussels Sprouts and Radicchio Salad.  After the jump, Chef Daniel Angerer shares his recipe for that healthy option.

Shaved Brussels Sprouts and Radicchio Salad
Makes: 4 portions

1 head radicchio
10 brussels sprouts
4 ounces Idiazabal cheese or a smoked Sheep’s milk cheese
Juice of one large lemon, seeds removed
3 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper, 10 grindings or to taste

Remove the white core of the radicchio head and chop into bite sized pieces. Rinse and dry.
Remove the first outer layer of leaves from the brussels sprouts and discard. Slice the brussels thinly with a kitchen knife or slice using a vegetable slicer.

Place salad into serving bowl and season with salt, pepper, olive oil and fresh lemon juice. Sprinkle shaved cheese over salad, toss all ingredients together and serve.

Use a vegetable peeler instead of a cheese grater to get nice thin cheese shavings!

This article from the Village Voice Archive was posted on January 14, 2009


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