I tried to eat pretty “clean” last week, after all of our traveling and Labor Day festivities. As as a result, I stocked the fridge with tons of vegetables. I made quite a few batches of kale chips & zucchini pasta but yesterday I realized the Brussels sprouts were sitting in the crisper drawer, untouched. I wasn’t sure how long they would keep (apparently at least a week!) so I decided to use them up. I thought about roasting them, but since the weather has still been pretty warm, a cool salad sounded much more refreshing. While it did take a little while to “shave” them, you save some time in the end, since you’re eating them raw. So it sort of all works out.
Alex wasn’t exactly jumping with excitement when I told him what we were having for dinner (I know, a salad made of Brussels sprouts isn’t quite like saying we’re having lasagna) but once he tasted it, he was on board.
- 1 pound of Brussels Sprouts
- 2 oz parmesan cheese
- 3 tbsp olive oil
- 1 lemon
- 2 tbsp sunflower seed kernels
- Salt & Pepper
- Using a sharp knife, cut the ends off of each Brussels sprout. Discard the ends and the very outer peel.
- Using a mandoline slicer (or a sharp knife) cut into very thin slices. Basically, as thin as you can manage.
- In a small dish, combine the olive oil and juice from the lemon. (It should be about 2 tbsp of lemon juice.)
- Toss the shaved B-sprouts with the olive oil and lemon juice.
- Shred the parmesan cheese overtop with a microplane or very fine cheese grater. (Grated parmesan would be fine, but freshly grated tastes so much better!)
- Sprinkle with sunflower seed kernels, salt & pepper.
I love that this is a crunchy salad (no wilted greens here!) and real parmesan cheese is what makes this dish so good!
We ate this light dinner and then munched on a little popcorn at the Byrd Theater while we watched Maleficent. We hadn’t been to the movies in quite awhile so it was fun to see something on a big screen! I’m usually more of a couch-and-Netflix person, but the movie was good and you just can’t beat movie popcorn!
Now since I still have a pound of brussels sprouts in the fridge, tell me…