Brussels Sprout Salad

Approx. 24 Brussels sprouts, shredded (I use the whole big bag from Costco)
1/2 C. Parmigiano-Reggiano, finely grated (or pre-shredded kind, but not "powdery" kind!)
1/4-1/2 C. toasted walnuts, in pieces
1/2 C.+ extra virgin olive oil
1/4 C. apple cider vinegar
2 Tbsp. Dijon mustard
SPG

1) Chop the ends off of the brussel sprouts, then rinse and soak briefly in cold water.

2) Shred the brussel sprouts in a food processor or mandolin, or chop with a knife. 

3) Toss the sprouts in a bowl and top with toasted walnuts and grated cheese.

4) For the dressing, blend the olive oil, apple cider vinegar, and mustard with a sprinkle of SPG.

5) Pour the dressing over the salad and stir thoroughly. 

NOTE: This is best served after a brief chilling in the fridge.  

AUNT KIM'S VERSION (Beach Week 2021)

1.5 lb fresh Brussels sprouts

1 granny smith apple

1 tsp. lemon juice

1/3 C. dried cranberries

1/3 C. pomegranate arils

1/4 C. walnuts, chopped

2 oz. feta cheese, crumbled

Dressing:

1/3 C. olive oil

3 Tbsp. cider vinegar

1 Tsbp. fresh lemon juice

2 Tbsp. honey

1 1/2 tsp dijon mustard

1/2 tsp. garlic powder

salt and pepper to taste

Combine dressing ingredients in a small jar and shake well to combine. Shred Brussels sprouts, rinse well, and dry. Chop apple and toss with lemon juice to prevent browning. Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.