Brussels sprouts you say

I grew up hating Brussels sprouts. I think this was maybe the fact that they were always overcooked (sorry mumsie...), and I unfortunately carried this dislike for these cute little fairy cabbages into my 20s. It was only earlier this year when some the topic came up when spotting them on the menu at Gorski and Jones with some work friends that I plucked up the courage to revisit them once more. I feel like an idiot for not trying them sooner, they were really delicious.
So this winter, we have a crazy little community of these baby sprouts sprouting up all over the garden. Seeing as they look like freakish cartoon trees, it only seems fitting that we try something a little freaky: this raw brussel sprout salad from My Kitchen: Real Food from Near and Far by Steve Parle.

Brussels sprouts were sliced on the mandoline and then shocked into crispyness in an ice bath. Teamed with parmasan, olive oil, lemon juice and some seasoning we had a really great salad.





















Verdict: Crispy, good acidity, generally delicious.
Would we make this again?: Sure, it would be a great side or would be excellent on it's own as a fresh starter or salad course.