I feel like Brussels sprouts are having their moment. Last year, I became enamoured with them after roasting them like Ruth Reichl, making a gratin from Farm to Table, and having a shaved salad at Bresa. In addition to all that, the blogosphere is all a buzz with recipes for them.
Shaved Brussels Sprout Salad
Brussels sprouts, trimmed and sliced
Parmesan cheese, shaved into curls
Walnuts, chopped and toasted
Apple cider vinegar
Salt and pepper
Slice your sprouts and place in a bowl. Drizzle olive oil, vinegar, a sprinkle of sugar, and a healthy grind of pepper and sprinkle of salt. Toss to combine. Add toasted nuts and serve with curls of Parm.