I don’t know about you guys but for a long time I hated Brussels Sprouts. I remember my mom cooking them all the time while we were kids and I had to be bribed to eat them. A few years ago I tried them roasted and I was a changed woman. Now I love them. I recently bought some fresh ones at the Farmers Market and knew immediately what I wanted to do with them. Of course this recipe comes from Pinterest, my new cooking bible. This salad is ridic. I could not stopping eating it. I am sure you are thinking a raw Brussels sprouts salad can not be that good, but it is!!! I promise you will be pleasantly surprised by this gem of a salad. The flavors were so fresh and crisp. Try this salad and tell me you don’t like Brussels Sprouts.
ADDICTIVE BRUSSELS SPROUTS SALAD- adapted from Shutterbean
•24 Brussels sprouts, shredded
•1/2 cup Parmigiano-Reggiano, finely grated
•1 cup toasted walnuts, in pieces
•9 tablespoons extra virgin olive oil
•3 tablespoons apple cinder vinegar
•2 teaspoons Dijon mustard
•salt & pepper
Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!