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Raw Brussels Sprout Salad with Parmesan and Toasted Walnuts
Shredding or slicing works in a pinch, but if you take the time to individually peel off the leaves, the texture is worlds better.
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Ingredients
  

  • about 3 cups brussels sprouts
  • handful walnuts
  • parmesan

For the Dressing:

  • 2 tablespoons apple cider vinegar or lemon juice
  • 2 teaspoons good mustard (grainy or smooth, or 1 teaspoon of each)
  • 1/3 cup plus 1 tablespoon olive oil
  • salt and pepper to taste

Instructions
 

  • Rinse the brussels sprouts in a colander.  Trim off the stems with a paring knife.  Peel off and discard a few of the darker outer leaves from each brussels sprout.  
  • Use the remaining inner leaves for the salad, peeling them off one by one.  This can be a little tedious.  Because the leaves are wrapped tightly around the sphere of the sprout, I have found it easier to remove them if I cut the sprout in half length-wise, before peeling off the leaves. 
  • Make the dressing by combining the ingredients in a small jar, and shaking it for about 30 seconds.
  • Meanwhile, toast the walnuts in the oven for about 10-15 minutes at 300F.  I tend to toast my walnuts until they’re fairly dark because the nutty flavor intensifies.  When toasted, roughly chop the walnuts and scatter them over the brussels sprout leaves. 
  • Shave the parmesan on top.
  • Pour some of the dressing over the salad and toss.