Shaved Brussels Sprout Salad with Toasted Pine Nuts

Name: Shaved Brussels Sprout Salad with Toasted Pine Nuts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Ingredients: 1 lb of brussels sprouts finely shredded; 1/2 cup grated parmesan cheese; 1/2 cup pine nuts, toasted; 3 tbsp red wine vinegar; 2 tbsp olive oil; 2 tbsp whole grain dijon mustard; 1 tsp sugar; 1 tsp salt; Pepper to taste

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Ingredients

1 lb of brussels sprouts finely shredded
1/2 cup grated parmesan cheese
1/2 cup pine nuts, toasted
3 tbsp red wine vinegar
2 tbsp olive oil
2 tbsp whole grain dijon mustard
1 tsp sugar
1 tsp salt
Pepper to taste

Directions

Cut the ends off the brussels and the first layer of exterior leaves. Using a mandolin on the finest setting, finely shred the brussels and add to a medium sized bowl. This part takes the most time (it's worth it). If you have a food processor use the shred blade attachment. For the bits that do not shred you can either discard or finely chop and add to shredded brussels.
In a separate bowl, whisk together red wine vinegar, olive oil, dijon mustard sugar, salt and pepper.
Pour dressing onto shredded brussels and using your hand or tongs, toss it together well. Let sit for 10 minutes
In a small sauce pan on medium heat add pine nuts and toast them until they are golden brown. This should only take a few minutes. Make sure you toss then often to avoid burning. One golden, turn off burner.
Once brussels and dressing have sat for 10 minutes, add in the parmesan cheese and toasted pine nuts. Mix together well.
Serve in a bowl, add salt and pepper to taste. Enjoy!

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How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

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3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

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How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)