Shaved Brussel Sprout Salad for a Bright Plate

Set out Brussels sprouts, fresh lemon juice, and olive oil before you start Shaved Brussel Sprout Salad for a Bright Plate. The batch is written for 6 cup-sized scoops.

Count on 20 minutes of prep, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 12 ounces Brussels sprouts
• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• kosher salt to taste
• black pepper to taste
• ¼ cup feta cheese
• ⅓ cup dried tart cherries or sweet
• ½ cup walnuts finely chopped
• 1 red pear medium dice (with skins)
• pomegranate seeds

How the cooking goes

1. With a sharp knife, cut off the ends of the brussels sprouts and then either slice very thinly or shave on a mandolin. You start on one side of the sprouts, pressing it firmly with the heel of the hand and then shave until you reach the last few leaves on the opposite side. You set those to the side and then stack and slice them with a knife, so you don’t have any waste.
2. In a large mixing bowl, combine shaved Brussels sprouts, lemon juice, olive oil and a generous pinch of kosher salt along with a few grinds of black pepper. Mix well using tongs or 2 large salad forks.
3. Taste and add additional seasoning as desired. It will probably need a few more pinches of salt but it helps to make the final determination after you add the feta, because the saltiness of feta varies widely by brand.
4. Put crumbled feta, tart cherries, chopped walnuts and diced red pear. Toss to coat and taste once again for seasoning.
5. Allow it rest before serving.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Strawberry Spinach Salad Tossed to Order and Italian Salad Dressing for a Bright Plate.