Saturday, April 7, 2018

Shaved Brussel Sprout Salad #Recipe @PegCochran

When we visited my stepdaughter in D.C., her husband, Federico, made a delicious salad. We had no idea what it was--it certainly wasn't any sort of lettuce.  Were we surprised to discover that it was shaved brussel sprouts!  My husband had two helpings and he "hates" brussel sprouts.

I went poking around online and found this recipe from Cooking Light that seemed to approximate the dish Federico served us.


1 lb. brussel sprouts
1/2 cup toasted walnuts (I used pecans which is what I had on hand)
3 tablespoons grated Romano cheese (I used Parmesan, which is what I had)
1 lemon
3 tablespoons olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Wash your sprouts, remove outer leaves and cut off stems if using a food processor.  Ideally, thinly slice the sprouts using a mandolin.  I don't have one (I fear for my fingers using one!) so I used the shredding blade of my food processor.  Shred or slice sprouts and add to bowl.

Grate lemon rind into a separate bowl.  Add the juice from the lemon and whisk in olive oil.  

Add walnuts (or pecans) to sprouts, add grated Romano or Parmesan, drizzle with dressing and toss to combine.  I added some shavings of Parmesan to the top.

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It’s a marriage made in murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The long-awaited wedding of Monica and Greg is the highlight of the harvest season in Cranberry Cove, drawing friends from far and wide to help them celebrate. Among the guests are an old college friend of Monica’s and the woman’s boisterous new husband, a man with many enemies and more than a few bitter women in his past. When he turns up dead on a boat, the victim of a fatal stabbing, Monica steps in once again to unravel the mystery.

As she dredges up clues and wades through a long list of suspects, Monica’s sleuthing becomes all the more pressing when the local police are convinced that her friend did the deed. Monica will have to clear her name fast and track down the real culprit as the killer threatens to bring her sweet wedded bliss to a bitter end.

Includes tasty recipes!

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Barnes & Noble

A Park Avenue princess discovers the dark side of 1930s New York when a debutante ball turns deadly in this gripping historical mystery for readers of Victoria Thompson, Anne Perry, and Karen Odden.

Manhattan, 1938. Tired of being trapped in the gilded cage of her family’s expectations, Elizabeth Adams has done what no self-respecting socialite would think to do: She’s gotten herself a job. Although Elizabeth’s dream is to one day see her photographs on the front page of the Daily Trumpet, for now she’s working her way up as the newsroom’s gal Friday.

But fetching coffee isn’t exactly her idea of fun, so when veteran reporter Ralph Kaminsky needs a photographer to fill in for a last-minute assignment, Elizabeth jumps at the chance. At the Waldorf Hotel, Elizabeth is tasked with tracking down the season’s “It girl,” Gloria DeWitt, who will be making her society debut. Working her own connections to New York’s upper crust, Elizabeth manages to land an exclusive interview with Gloria.

Then Gloria’s stepmother is shot dead in a Waldorf bathroom, placing Elizabeth at the scene of a headline-worthy scandal: “Murder of a Society Dame.” Now Elizabeth will have to get the scoop on the killer before her good name gets dragged through the gossip columns—or worse. . . .

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  1. I love Brussells sprouts, but I've never had them raw. This sounds like a tasty salad I'd have to try! Thanks for sharing, Peg!

  2. Amanda, I love sprouts, too, but hubby acts like I'm torturing him if I make them! I'm glad he'd like this at least!

  3. I've been looking to change up our salad routine -- this might be just the ticket!

  4. This sounds delicious. We've been eating a lot of bagged chopped salad knits, and many of them contain sprouts. Adding this recipe to this week's menus.

  5. This does sound like a good idea.
    We eat cabbage slaw, why not brussel sprout salad?

    1. Using the food processor shredding blade, this turned out more slaw than salad but it was still good. I think I might invest in a mandolin--they're not that expensive.

    2. I asked for one for Christmas. Sadly, it doesn't have plain, straight blades, only notched ones! How silly is that?

  6. I never fix brussels sprouts since my husband wouldn't eat them unless they were drowned in cheese sauce. I think his tastes have matured over the years though so I think this salad will be a good one to try.

  7. Do you serve this room temperature or do you refrigerate it before serving?

    1. I served it at room temp but I had some leftovers that had been in the fridge and it was good although the flavors were a little more muted when cold.

  8. I love brussell sprouts. Never thought to shred them for a salad.

  9. Love brussell sprouts in a salad, yum.Looks good