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.
•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!
Original Recipe and photos 2 and 3 Via