Shaved Brussel Sprouts Salad

Hi,

No, I haven't fallen into a chicken hole that took me to China. I've just gotten out of the habit of writing and posting and with R traveling so much, I haven't been trying as many new recipes. But, I did discover and made this recipe. Surprisingly enough it called for shredding Brussels sprouts and I have found that I think I prefer them raw. You'll have to let me know what you think of leaving them raw and plus, unlike when you cook them, they won't stink up your kitchen. (This recipe was adapted from a recipe in family circle.)

6 cups Brussels sprouts

I like to cut off the little bit at the bottom of the sprout if it has gotten brown and a couple of the outer leaves it they are a bit wilty. It's very fast with a food processor fitted with a grating attachment. Transfer pile of grated sprouts ti a large bowl.

1/2 cup chopped parsley
1/2 cup shaved (or shredded) Parmesean cheese
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
Generous bunch of freshly ground black peper

Mix the above items into the grated Brussel sprouts. Taste to see if additional salt and pepper are needed.

1/2 unsalted pistachios, roughly chopped (if you don't have pistachios, substitute walnuts instead)
Bit more shaved parmesean cheese for the top

I like to sprinkle the pistachios and a bit more cheese on top for a nice presentation.

Hope you like the raw Brussels Sprouts as much as I did.

Hugs,
Mameekosan