Brussels sprouts have become so trendy that it seems like every restaurant has them on the menu, usually roasted and often with some sort of sweet glaze like balsamic or maple. But I never saw them raw, and began to wonder if you could serve them that way. They do after all resemble tiny cabbages. Turns out they make a great salad. If you finely slice brussel sprouts, it’s almost like a cabbage salad, only with a bit more punch. The citrus dressing provides sweetness, the hazelnuts and Parmesan some nuttiness, and the bacon a bit of salty smoke. I’ve brought this brussel sprouts salad to parties and had people asking me if they could take some home with them.

Guessipe

• 1 lb brussels sprouts
• 1 cup hazelnuts, roughly chopped
• 1 cup Parmesan, grated
• 7 slices bacon, cooked and crumbled

dressing

• 1 shallot, minced
• 1/3 cup orange juice
• 1/3 cup lemon juice
• 1 TBSP apple cider vinegar
• 2 TBSP sugar
• 1 TBSP salt
• 1/2 tsp pepper
• 1/2 cup olive oil

Cut the brussels sprouts in half lengthwise, then thinly slice them crosswise. This is the only party of this Guessipe that’s a bit of a pain, but it’s totally worth it! You could try using a mandoline, though I’m always afraid I’ll slice off a knuckle.

Add the bacon, Parmesan, and hazelnuts to the brussel sprouts.

Whisk all of the Dressing ingredients together until well combined.

Pour the Dressing over the brussels sprouts mixture. Mix well. Refrigerate for a few hours or overnight, stirring occasionally.