Try pairing shredded raw sprouts with chopped kale, Pecorino cheese, red onions and walnuts for a crunchy fresh brussels sprout salad with lemon Dijon vinaigrette.
Ingredients
Juice of 1 lemon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 pounds brussels sprouts, shaved thinly with a mandolin, a food processor fitted with the grater disc or box grater
1 cup chopped kale
1/3 cup grated pecorino cheese
1 /2 small red onion thinly sliced
1/4 cup walnuts, roughly chopped
Instructions
For the dressing, combine the lemon juice, Dijon mustard, garlic, salt and pepper. Slowly whisk in the olive oil until fully combined.
In a large bowl, combine the brussels sprouts, kale, pecorino, onions and walnuts and toss with the vinaigrette.