Brussels Sprouts Salad

This recipe is not from childhood, but a recent find. A few years back, Mom, Chris, MDS, and I had a great lunch at Eataly. Every visit to Eataly results in a discovery of new and amazing Italian food. Since discovering this salad, I have made it several times for Easter. It is a delicious and light salad that can accompany just about anything or be enjoyed on its own and makes it easy to eat more healthy greens.

The recipe is simple to make for a small side serving or a large number of people. Because it is so easy to make and can last a few days in the refrigerator, this recipe is a great make-ahead treat. The proportions can also be adjusted to suit your taste. I especially like the ground pepper and parmesan cheese, so I tend to add a bit more of those ingredients.

Brussels Sprout Salad 

• 1 pound Brussels sprouts
• 1/4 cup olive oil
• 1 Tbsp. lemon juice
• 1/4 shaved or grated parmesan cheese
• ground black pepper

Wash and dry the Brussels sprouts. Slice off the stem bottom and discard. Finely chop the Brussels sprouts, or use a mandoline slicer. In a bowl, toss the chopped Brussels sprouts with the lemon juice. Add the olive oil, parmesan cheese, and black pepper. Toss to evenly coat. Top with additional parmesan cheese, if desired. The salad can be refrigerated for several days. Enjoy!