Lawyer in Motion: My Road to Marathon Fitness

During a month-long trial in New Orleans, I found comfort and joy in the little things. One of them being the shaved Brussels sprouts salad at Sylvain, a cozy restaurant tucked into the French Quarter. It was crisp, tangy, and nourishing. That salad became my go-to after long days in court.

Recently, I found myself craving it again. In a moment of nostalgia (and hunger), I searched for the recipe. I was delighted to discover that Jane Fonda is also a fan. Her simple and elegant version, posted on her blog, includes thinly sliced Brussels sprouts, diced Granny Smith apples, toasted hazelnuts, grated Pecorino Romano, and a white balsamic vinaigrette.

This salad is more than delicious. It’s runner-friendly, too. According to Runner’s World, Brussels sprouts are packed with nutrients that support endurance and recovery. They are rich in vitamin C (which helps reduce inflammation), vitamin K (important for bone health), and fiber (which keeps digestion steady during training). They also contain glucosinolates, compounds that may help reduce oxidative stress.

I started making this salad as a post-run lunch or a light dinner. The apples add brightness, the hazelnuts bring crunch, and the Pecorino gives it a savory finish. The vinaigrette ties it all together with a gentle tang that does not overpower. Whether you are training for your next race or just looking for a fall salad that is crisp and satisfying, this one is worth making.