Brussels Sprouts Salad

I wanted to post just a quick recipe that I made tonight. A few weeks ago, my friend Evan and I went to a Locavore Dinner, where we had this amazing and simple brussels sprouts salad. I’ve been dying to recreate it. How can finely shredded brussels sprouts taste so good? Just trust me.
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Brussels Sprouts Salad

Inspired by MK The Restaurant

1 1/2 pounds brussels sprouts (on the stalk, if you can find it) (for me, this was between 10 and 15 sprouts)
1/4 cup extra virgin olive oil
4 tablespoons fresh lemon juice
heaping teaspoon fresh pepper
salt to taste
1/4 cup fresh grated Pecorino Romano cheese

To start, slice the brussels sprouts in half, then finely slice into super thin shreds. Think coleslaw, only thinner. In a bowl, combine the shreds of sprouts with olive oil, lemon juice, grated cheese, salt, and fresh ground pepper. Toss to combine and eat! That’s it!



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Comments

  1. This was really good. And I’m usually carnivore inclined

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