Shaved Brussel Sprouts

Adapted from Michael Symon’s recipe in Carnivore

Brussel sprouts get a bad rap. They are making a slight comeback in some restaurants around SF, but they are usually cooked hard and caramelized, which is extremely delicious. I wanted to move away from the standard cooking of brussel sprouts and found this great application from one of my favorite Chef’s. The recipe is quite simple, shave the brussel sprouts as thin as you can (mandolin is the best way) and toss with a great savory dressing. It almost turns into a slaw consistency once its sat for a bit, but it is more delicious if you serve it as fresh as you can make it. This goes wonderfully with fatty meats, or on a sandwich!