Of the myriad ways to prepare brussels sprouts, raw isn't usually the first to spring to mind. But when thinly sliced, the raw vegetable's crunchy bite adds nice texture to salad. Plus, serving brussels sprouts raw preserves their nutritional properties. This simple salad recipe is perfect for those nights you just don't feel like cooking.
Ingredients
9 oz. brussels sprouts
2 oz. pine nuts, toasted
½ white onion
1 carrot
salt
lemon juice olive oil
Method
Julienne the carrot and onion, and place them in a bowl. Wash, clean, and thinly slice the brussels sprouts, and add to the carrot and onion along with the toasted pine nuts. Dress the salad oil, salt and lemon juice and refrigerate for around 20 minutes before serving.
To amp up the flavor and texture, add a sliced apple and/or about 4 oz. of grated pecorino cheese before adding the dressing.
