Brussels sprouts salad is hearty yet light

Q: We had a delicious, heart healthy Shredded Brussels Sprout Salad at Atkins Park Tavern in Smyrna. The Brussels sprouts were raw, shredded almost like a slaw, combined with a shredded cheese, coarse bread crumbs and a light dressing. I would love to have their recipe. — Alice Schorr, Atlanta

A: Sabrina Hadfield, manager of Atkins Park Tavern, worked with executive chef Rusty Hamlin to send us the proportions for this salad. She wrote, “This is a very simple, light salad that can easily be adjusted for personal tests. It is very refreshing and pairs amazingly well with grilled chicken.”

The Italian bread crumbs are the preseasoned ones available at the grocery store. The quantities here are for one serving. Scale up for the number of guests at your table.

Working with a mandolin can be a little intimidating. Hadfield sent us a link for a YouTube video that she suggests will help. https://youtu.be/o-np_GU4r3U

Atkins Park Tavern’s Shaved Brussels Sprout Salad

1/4 cup 1-inch diced red potatoes

1 teaspoon olive oil, plus more for dressing salad

Salt and pepper

1 1/2 cups shaved Brussels sprouts

8 heirloom cherry tomatoes, cut in half

Juice of 1 lemon

1 tablespoon Italian bread crumbs

1 tablespoon grated Romano

Lemon wedges, for garnish

Preheat oven to 350 degrees.

Toss diced potatoes with olive oil, salt and pepper. Arrange on a baking sheet and roast 20 minutes or until golden brown. Remove from oven and allow to cool to room temperature.

While potatoes are roasting, shave Brussels sprouts. Use a fork to pierce the sprout through the stem end, and slice very thin on mandolin. Move shaved sprouts to a large bowl. When potatoes have cooled, add them to the sprouts and mix in tomatoes. Starting with a very small quantity, lightly drizzle with lemon juice and olive oil. Add bread crumbs and Romano, reserving a bit for garnish, and toss. Taste for seasoning. Arrange in serving bowl, then garnish with lemon wedges and reserved bread crumbs and Romano. Serves: 1

Per serving: 346 calories (percent of calories from fat, 51), 10 grams protein, 36 grams carbohydrates, 8 grams fiber, 21 grams fat (4 grams saturated), 7 milligrams cholesterol, 191 milligrams sodium.

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