Brussels sprout salad
Cavoletti di Bruxelles in insalata
In my opinion, cabbage is generally underrated. During the cold months these leafy greens provide a high fiber substitute for lettuce that turns watery and tasteless with greenhouse cultivation. There are so many different varieties of cabbage to choose from. They can be served raw, cooked or preserved. And the price is so ridiculously low, it is a wonder anyone bothers to grow them.
This recipe demonstrates how to turn coarse cabbage into a delicate raw brussels sprout salad by means of a few apple and capers. The salad is best, when the small, fresh buds are finely cut in paper thin slices. I’m not on good terms with my mandoline, but use a sharp knife and a lot of time to achieve a delicate cut, which is important as coarsely chopped cabbage gets chewy and indigestible.