Sexy Salad of the Week
Did you know you could eat Brussels sprouts raw? And that they are really delicious? It's true, and here is a salad to prove it.
1/2 small red onion, diced fine
Juice of 1 lemon
1 teaspoon honey
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
1 tablespoon olive oil
3 cups Brussels sprouts (use larger sprouts if possible)
1/2 cup finely grated pecorino romano
In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil in a slow steady stream until the dressing is emulsified. Set aside. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandolin, shave the sprouts one at a time or put through your food processor using the slicing blade. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Put the sprouts in a serving bowl and toss gently with the onions and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!