I tried a similar salad not long ago at a restaurant in Atlanta. Like basically all of my own recipes, it’s more of a method than a recipe-just use what I have. It’s so light and delicious. Because of the lemon juice, it will keep well for a few days in the fridge. A great way to get raw veggies in. Brussels sprouts are a good source of vit c, fiber and even have some protein.
Shaved Brussels Sprout Salad
1 Bag of Trader Joes shaved brussels sprouts (10oz) you can also use a food processor to shred your own.
Pea shoots, or any other spicy micro green, a couple of handfuls
1/2 tsp dijon mustard
Zest of 1/2 lemon or so (zest before your juice)
Equal parts lemon juice and EVOO I used half of a very juicy lemon which was about 2.5 TBS
2TBS EVOO
Drop of agave or a little stevia
Generous S&P
1 TBS chopped fresh parsley or basil
Toasted walnuts (just toast in a dry pan over med-high head until you smell them and they are light brown).
Block of pecorino or parmesan (optional)
Whisk lemon juice, zest, S&P, mustard, agave, and evoo. You should be able to taste salt and pepper (this is a dressing).
Add brussel sprouts, greens, fresh herbs and toasted walnuts. Mix together with your hands (sorry). Using a vegetable peeler, lightly shave cheese into salad in thin, delicate strips. Serve.
Other good add-ins are crasins, crispy pancetta or bacon, chopped up toasted [homemade] croutons. Even roasted chicken or shrimp.
smh kitchen 