Thanksgiving Recipe with 21c Cincinnati Hotel

Can you believe Thanksgiving is next week!? Lucky for me, 21c Cincinnati has made my side dish I’ll be social distancing eating with my family. Thanksgiving may look really different this year, but food should still have that same comfort. If you’re in Cincinnati, 21c Cincinnati has made life easier with dine-in and carry-out options including this amazing Shaved Brussel sprout salad.

Here is the recipe to the Shaved Brussel Sprout Salad from Executive Chef Vanessa Miller:
​INGREDIENTS

• 1 lb brussel sprouts
• 1/2 cup olive oil
• 1/4 cup lemons for juicing
• 1/2 lb red grapes, halved
• 4 oz salt roasted almonds
• aged Parmesan cheese (or if you’re feeling adventurous, an aged Gouda)
• salt + pepper to taste

INSTRUCTIONS

1. Start by shaving down the brussel sprouts. To do this, you’ll want to cut them in half long ways, leaving the stem and nub on, but split in half. Place the flat side down on your cutting board and carefully use your knife to thinly slice until you get down to the stem. This should look like tiny shredded cabbage. This will be a little time consuming, but I promise, it’s the only part of this recipe that is.
2. Combine your shredded sprouts, red grapes and nuts in a mixing bowl and mix until combined well.
3. Slowly add olive oil and lemon juice to your desired acidity/brightness level. Season with salt and pepper. Hint: raw vegetables need a lot of salt to coax out their flavor, add more than you think you need, then taste, then add some more.
4. Transfer salad to a serving bowl and crumble your cheese over top. Sprinkle with some whole parsley leaf if you’re feeling like a boss. Enjoy!