Any green can be the base of a good salad, including shaved brussels sprouts. And yes, they do have to be shaved. Use a mandoline (and protectant glove) to get perfectly thin ribbons that you can easily pull apart and toss in miso vinaigrette.
But what really makes this salad stand out—and something you should make note of for all other salads in your future—is the use of crispy potatoes as the crunchy component. You could easily do this with any salad, swapping out croutons with crowd-pleasing potatoes. They’re gluten-free and let’s face it, nothing makes people happier than fried potatoes, right?
Ingredients
4 Yukon Gold potatoes
2 tablespoons olive oil
3 garlic cloves, grated
½ teaspoon salt
¼ teaspoon fresh black pepper
½ teaspoon dried oregano
½ cup freshly grated Parmesan
2 bags of Brussels sprouts
For the miso vinaigrette:
1/3 cup olive oil
2 lemons, juiced
1/4 cup red wine vinegar
1/4 cup white miso paste
1/3 cup nutritional yeast
1 tablespoon dried oregano
2 garlic cloves, grated with a microplane
1/2 teaspoon salt
Directions
Preheat the oven to 450°F.
Cut the potatoes cut into 1/2 inch cubes (you should have about 3 cups). Place them in a large bowl.
Add the olive oil, garlic, salt, black pepper, oregano, and Parmesan. Mix well so the potatoes are fully coated.
Once you’ve given it a good stir, make sure the Parmesan is covered in oil. If not, add a bit more oil, 1 teaspoon at a time. The potatoes should be evenly coated with a shiny coating of olive oil, cheese, and spices.
Spread the potatoes evenly on parchment and bake for 1 hour, flipping the potatoes halfway through. Remove from the oven when they’re deep golden, and let cool.
While the potatoes cook, prepare the rest of the salad.
Using a mandoline, finely shred the sprouts into thin ribbons. Add to a large bowl.
In another bowl, whisk together all of the dressing ingredients until creamy.
Add the dressing to the Brussels sprouts and mix well to combine. Top with crispy potatoes to serve.
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