Birth of the blog! Let’s start at the very beginning……. Randy and I were having a quiet Friday night in front of the fire last Fall and out comes The Shredded Sprouts Salad with a nice (glass) of wine. This started a conversation about journaling my recipes which then evolved…light bulb… into writing a Blog! (Who, Me?) My immediate concerns were discussed, the technical aspect of pulling a blog together, camera, the vision and stepping outside my comfort zone. I spent the next six months cataloging and researching my new found project. With the support of Randy and encouragement of my kids …here I am!! A year later… we are celebrating with a shredded sprouts salad and a nice (bottle) of wine…fireside!! Cheers!
Shredded Sprout Salad with Burrata Cheese
Serves 4 side salads or 2 entrees
1 small red onion, cut into 1/2 inch rounds
4 tablespoons olive oil
Salt and pepper
2 tablespoons balsamic vinegar
1 pound brussels sprouts, shaved
1/2 cup parmesan cheese shavings
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoons shallot, minced
1 ball burrata cheese
Toss onion with 1/2 tablespoon oil and pinch of salt. In a saute pan, add 1/2 tablespoon oil and onions over medium heat til charred, about 4 minutes. Place onions in a bowl and toss with vinegar. Let the mixture set for 10 minutes. Drain and chop into small bits. Using a mandolin shave the brussels sprouts (or slice very thin). In a bowl add the brussels sprouts, onions, parmesan and mix. In a small bowl combine 3 tablespoons olive oil, lemon juice, honey, shallot, salt, and pepper. Combine dressing and sprout mixture. For an entree salad, plate sprouts and top with half of burrata cheese.
I love brussels sprouts. Now! Growing up….not so much. Mom (sorry) but you killed em! We may actually have a lost generation of sprouts eaters due to our mothers over boiling them! Please re-visit and give these healthy vegetables another try. Roasting with olive oil, salt and pepper is ideal. However, give this raw salad a try. Add Burrata cheese, which has a liquid center of fresh cream, and this dish becomes rich and hearty enough for an entree. Shredding the sprouts gives each bite a nice crunch with an earthy, nutty flavor!!
Have fun with these beautiful stalks! They make for great conversation and a seasonal arrangement!!!!
I love your blog.I follow many food bloggers as I write a blog for a restaurant in Wisconsin. I believe it is your niece Maddie who recommended it to me. The photography and writing are wonderful and I have saved all your recipes. Congratulations on the ability to take an idea and bring it to fruition! Very well done! I only hope I can find burrata cheese in my area, it sounds delicious!
Thank You!! Maddie has mentioned that she met you and I really appreciate your feedback!
Yum! This sounds delicious, always looking for new brussel sprout recipes. You are quite the food stylist and photographer, the blog looks great!
Thank you for re-introducing me to this delectable treat! I have not eaten a Brussels sprout in 30 years. My taste buds have horrific memories. Followed your recipe, it was delicious, and I feel so virtuous for creating something healthy for my family. Many thanks!
I am becoming a cook now that my kids are grown, you should’ve started this when the kids were young so they could enjoy the delicious recipes on you blog. Sorry kids