Crisp and fresh Brussels sprouts are finally getting their 15 minutes these days—I see them on restaurant menus everywhere! Brussels have an earthy flavor and a hefty texture and are totally loaded with vitamin K, C, and folate. While we tend to sauté or roast Brussels sprouts most of the time, I love to prepare this raw, shaved Brussels sprouts salad, which really brings out the vegetable’s unique texture and nutty flavor. I think you’re going to love it, too! Serves 4 to 6
11⁄2 pounds Brussels sprouts, thinly sliced
1⁄2 cup cored, halved, and thinly sliced Bartlett pear
1⁄2 cup raw walnut pieces
2 tablespoons crumbled blue cheese
2 teaspoons manuka honey
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1⁄2 teaspoon sea salt
Wash the Brussels sprouts and pat dry. Thinly slice the sprouts on a mandoline to a thickness of 1/8 inch. If you do not have a mandoline, use a sharp knife.
In a large bowl, whisk together the honey, mustard, vinegar, olive oil, and salt. Add the sliced Brussels sprouts and toss to coat with the dressing. Add the pear slices, walnuts, and blue cheese. Serve immediately.
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