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Brussels Sprout Salad




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


by Heidi Swanson


List of Ingredients




1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 oz crushed pine nuts or vegan parmesan

Recipe



Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife.(See note below)

Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts.

Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese sub will bring a salty element to the salad.

Add the cheese sub and toss once or twice to distribute it evenly throughout the salad.

Serves 4 - 6.

Heidi's Note: Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife. And yes, they can be eaten raw. :-)