friday food files with molly watson: Brussels sprouts salad.

I know everyone else is still sad to see tomato season end, but we’re smack-dab in the middle of my favorite time of year: brussels sprouts season. I like ‘em roasted, I like ‘em steamed, I like ‘em sautéed, I even like ‘em boiled up in soup. I also really really like them shaved (that’s just super thinly sliced) and served raw a salad. A brussels sprouts slaw, if you will. And, yes, you can eat them raw. Give it a try with this flavorful mint- and chile- and parmesan-laden creation studded with marcona almonds. It’s turned more than one brussels sprouts hater into a lover.

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And file this away for Thanksgiving: this salad is a great side dish/salad to bring to a potluck. I brought it to one just last week. Since I wanted to fairly fresh and crispy, I packed the almonds, cheese, and dressing in separate small containers that I set on top of the shaved brussels sprouts and carried the whole thing over to the East Bay and tossed it upon arrival. But I’m crazy – there’s really no need to go to such lengths.