Raw brussel sprout salad
Indulge in the crisp freshness of raw brussel sprouts with this vibrant salad bursting with flavors of lemon, honey, and almonds. Elevate your culinary experience today!
Ingredients:
- 2 Dozen or so brussel sprouts
- 1 cup pine nuts
- 2 cups Freshly grated good quality Pecorino Romano
- 1 bunch scallions, trimmed
- 1/2 cup Lemon Juice
- 1 cup Good quality olive oil
Instructions:
- Purchase brussel sprouts still attached to the stem, for an added touch
- Trim the ends of the sprouts and place them in a bowl filled with the hottest water from your faucet - like a quick blanch.
- After draining the sprouts, put them and the trimmed scallions into the food chute of your food processor, equipped with the grater attachment. Grate all the brussel sprouts and transfer to a salad bowl.
- Gently toast pinenuts in a toaster oven on low heat, being cautious as pinenuts can burn quickly! Mix them with the shredded brussel sprouts.
- Use the food processor to grate pecorino cheese (parmesan can also be used or mixed) with the regular blade. Add the cheese to the salad bowl.
- Combine lemon juice, olive oil, a pinch of Maldon or kosher salt, and plenty of freshly ground pepper in a small glass jar like a used mustard or jam jar. Shake vigorously and drizzle over the salad. Serve promptly.
Summary:
- Calories: 4098 kcal
- Fat: 381 g
- Protein: 120 g
- Carbs: 85 g
- Potassium: 3247 mg
- Magnesium: 582 mg