If you loved roasted brussels sprouts with lots of olive oil, salt and pepper in a former life, expert superfood chef, Tina Leigh, may have the raw answer for you!
She told us, “I wanted an uncooked brussels sprout dish that would provide me the same level of satisfaction as the cooked version. While dining out last month, I saw a brussels sprout dish on the menu that looked enticing because the sprouts were not roasted or sautéed. A couple of the ingredients were not raw friendly, so on my way home, I stopped for the obvious ingredients, grabbed a couple more I thought might be delicious and went to work on creating my own variation.”
The result of her exploration is vibrant, satisfying and quite addicting!
Seed Preparation (can be done in advance):
- 10 brussels sprouts (washed with stem and browned or bruised leaves removed)
- 6 small sunchokes (peeled)
- 1 small fennel bulb (scrubbed)
- 2 garlic cloves, peeled and smashed
- ½ cup Meyer lemon juice
- ¾ cup Bariani Olive Oil
- ¾ cup Pitted Olives
- Splash of olive juice
- ½ – 1 tsp sea salt
- Cracked black pepper
- Place garlic and ½ tsp sea salt in a food processor and blend to a paste.
- Add the lemon juice and blend.
- Slowly add the olive oil and a splash of olive juice and blend thoroughly. Finish with plenty of black pepper.
- Remove a few leaves of the Brussels sprouts and add them to a medium-sized bowl.
- Using a mandoline, shave the rest of all the sprouts into the same bowl. Break the pieces apart so you have a nice sprout slaw.
- Cut the fennel bulb in half and shave both halves into the bowl. Break the fennel a part also.!
- Shave the sunchokes into the bowl the same way.
- Add the dressing to the salad, finish with a little bit more sea salt and pepper if needed and a light drizzle of olive oil. Toss in olives and serve.