Shaved Brussels Sprout Salad

This recipe will make you crave Brussels sprouts. It's true. I know it sounds like crazy talk, but this dish has taught even the biggest doubters of this oft-hated veggie that Brussels sprouts can be exciting and full of flavor. This salad is delish and tastes even better after a few days of sitting in the fridge so all of the flavors have time to blend and marinade together. Slicing the Brussels sprouts can get a bit tedious if you are making enough for a large crowd, so my greatest piece of advice is to make a trip to Trader Joe's, (a.k.a my home away from home) and grab a bag of sliced Brussels sprouts in their fresh produce section. Trust me: doing this will make B-sprouts a tasty time-saver. If you see some large chunks that aren't chopped thinly, just run your knife once through the pile of these cruciferous gems. That's all it takes to get those bad boys sliced and the rest is so simple.

Shaved Brussels Sprout Salad

Author: Michele Wolfson

Serves: 4

Ingredients:

• 6 cups Brussels sprouts, bottoms cut off and sliced very thin

• 1/2 cup whole dried cranberries (The Trader Joe's brand is the best. They are plump, moist, & flavorful)

• 1/4 cup gorgonzola crumbles

• 1/2 cup toasted pecans, small pieces

• 1/4 cup extra virgin olive oil

• lemon juice from 1 lemon

• 2 garlic cloves, pressed or finely minced

• 1 tsp. of dijon mustard

• Celtic salt and black pepper to taste

• Grated parmesan cheese, handful (optional)

Instructions:

1. Slice Brussels sprouts very thin or buy a bag of sliced Brussels sprouts.

2. Mix sliced Brussels sprouts in a bowl with dried cranberries, gorgonzola, and pecans.

3. In another bowl, mix together the olive oil, lemon, garlic, mustard, salt & pepper. Pour dressing on top of the salad. Top with parmesan cheese.