![]() ![]() You can prep it hours in advance. The hearty Brussels sprouts hold up well even if you dress them ahead of time, so this recipe is a perfect one to make ahead for holiday parties.It’s a breeze to put together. Simply shave your sprouts (or use pre-shredded Brussels sprouts), and toss them with olive oil, lemon, dried cranberries, grated cheese, pine nuts, chives, salt & pepper.There are a thousand reasons why I love it, so I’ll just share my top 3: This Brussels sprout salad recipe comes from our first book and after making it multiple times over Thanksgiving weekend, I just had to share it here. Why I Love This Brussels Sprout Salad Recipe This one will be your go-to throw-together winter salad that you’ll crave when you want a break from cookies and other indulgent treats. If you’re craving something warm and cozy, go make a mug of this cacao hot chocolate and then come back here if you’re looking for an easy Brussels sprout salad to make for weekend holiday festivities. ![]() ** I bought my mandoline slicer on a trip to Tokyo a few years ago, where the shop owner explained amusedly that French chefs love Japanese mandolines while Japanese chefs rush to buy French ones.I just woke up to a snowy white Saturday morning, which means that it’s the perfect day for… Brussels sprout salad! Ok, maybe I’m the weird one that just loves salad no matter what’s going on around me. ![]() * I do want to insert a word of caution about the blades: do not underestimate their sharpness! Always remain super focused and concentrated on what you’re doing (don’t chat and slice), be especially cautious with harder vegetables that require more force, and don’t hesitate to set aside the butt ends of vegetables for soup or stock, rather than insist on slicing them to the very last bit. I would not, however, recommend getting the model with the tray as I think it would feel clunky to use, and how hard is it to just collect your sliced or shredded vegetables from the cutting board underneath? These extra blades are easily screwed on or off, and the thickness of the slices or strands is adjusted with the turn of a third screw at the back of the mandoline.Īlthough I personally own the original model (3 1/2 inches or 9 cm), I’m thinking the wider model (5 inches or 12,7 cm) may be more versatile, when slicing bigger apples for instance. In addition to the straight blade for slicing, it comes with three grater blades to make super-fine strands (for swirly garnishes), medium strips (for perfect grated carrot salads and zucchini noodles), and thicker strands (for shoestring fries!). This model is made in Japan (not China) by the renowned manufacturer Benriner, and it is incredibly efficient and durable, with razor-sharp blades*. I now find myself using it daily: to cut paper-thin slices of vegetables for salads, tarts and gratins, to make cucumber slices for my nori rolls, to grate carrots, to cut zucchini noodles, to slice apples for my caramelized tarte fine… More details about the Benriner mandolin slicer This one, however, is light on its feet, very affordable, and it takes up little space*. Why I Love ThisĪ long time ago I splurged on an expensive French mandoline slicer, but it was so bulky and awkward to handle that I rarely pulled it out of the cabinet. Buy $23 The indispensable utensil for paper-thin vegetable slicesĪ mandoline slicer is an invaluable tool in any kitchen, professional and otherwise: it allows you to cut consistently thin slices of fruits and vegetables, and produce them at a quick pace. ![]()
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