Recipe: shredded brussels sprouts salad
The crush of self-imposed holiday-related deadlines looms large at Butter headquarters. We don’t even celebrate anything in particular and I’ve got a little bit of the freak out going on. So I needed something easy and full of crunchy vegetables to balance the ungodly amount of baked goods I’m cranking out of my kitchen.
brussels sprouts, walnuts, pecorino, lemon, salt, pepper, mustard, olive oil
The first time I had Brussels sprouts was in the NASA cafeteria during a summer internship. I generally loved vegetables as a kid because my mom didn’t cook them to death, but served them bright, fresh, and full of flavor and nutrients. I popped a sprout into my mouth and *squish*. It didn’t taste bad, it tasted sad. Fast forward a decade to my reintroduction to the oft-maligned Brussels sprouts – that time roasted – and we’ve been enjoying a love affair ever since.
peel any discolored or blemished outer leaves
slice thin by hand, by mandoline, or by food processor (slicing or shredding blade)
separate the slices in a large bowl
**Jump for more butter**