Brussels Sprouts Salad
4 cups Brussels sprouts, shaved thin on a Japanese mandolin
2 cups finely chopped kale
1 cup finely chopped Italian parsley
2 cups Pecorino or parmesan, finely grated
½ cup smoked almonds, roughly chopped
1 cup golden raisins, toasted until warm and lightly plumped in 1 tablespoon olive oil
1 pear, sliced into thin strips
lemon vinaigrette (recipe below)
Toss together the shaved Brussels sprouts, kale, Italian parsley, grated cheese, almonds and raisins. Dress the salad with as much lemon vinaigrette as desired. Season with a little kosher salt if needed. Serve the salad topped with fresh pear slices.
6 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt, to taste
Whisk together the olive oil and lemon juice. Season to taste with salt.