Brussels sprouts can be shredded and served raw like cabbage in slaw. In fact, people who dislike the smell and taste of cooked (and typically overcooked) Brussels sprouts will find this salad preparation more palatable. At Buccan, a chic Italian spot in Palm Beach, Fla., sprouts come shredded and presented Caesar salad-style with a Parmesan dressing and crisp croutons. Since the sprouts aren’t cooked here, rinse them thoroughly, trim off a thin slice from the root end, and cut off any brown spots. To shred the sprouts, use a knife and cut them as thinly as you can. Don’t use the food processor grating disk, which will shred them to smithereens.
½cup sliced almonds6tablespoons olive oil5thick slices French bread, cut into cubesSalt and pepper, to taste1¼pounds Brussels sprouts, trimmed 1small clove garlic, finely chopped2½tablespoons lemon juice2teaspoons Dijon mustard1teaspoon Worcestershire sauce½teaspoon anchovy paste6tablespoons freshly grated Parmesan
1. In a dry skillet over medium heat, toast the almonds, shaking the pan constantly, for 3 minutes or until lightly golden. Transfer to a plate.
2. In the same skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the bread cubes and cook, turning often, for 5 minutes or until golden. Transfer to a bowl and sprinkle with salt.
3. Peel away the outer leaves from 6 of the Brussels sprouts; set aside. Thinly slice the peeled sprouts.
4. In a bowl, whisk the garlic, lemon, mustard, Worcestershire, anchovy paste, salt, and pepper. Slowly whisk in the remaining 5 tablespoons olive oil. Add 2 tablespoons of Parmesan and whisk well.
5. In another bowl, combine the sliced and outer leaves. Pour the dressing over and toss well. Add almonds, croutons, and remaining Parmesan. Toss again. Taste for seasoning; add more salt and pepper, if you like. Lisa Zwirn