Raw Brussel Sprout Salad

1. 1

   Buy brussel sprouts on the stem, if only because its SO cool

2. 2

   Remove the butt of the sprouts and dump them into a bowl of the hottest water your sink can make - sort of a faux blanche.

3. 3

   Drain sprouts and place them and the trimmed scallions into the chute of your cuisinart, which has been affixed with the multi-holed grater that stands tall in the cuisinart. Shred all brussel sprouts and place in salad bowl.

4. 4

   Toast pinenuts in the toaster oven on low CAREFUL - pinenuts burn easily! Toss with brussel sprouts.

5. 5

   Grate pecorino (parmesan can be substituted or combined with) in cuisinart with the standard insert. Add to salad bowl.

6. 6

   Place lemon juice, olive and a pinch of maldon or kosher salt and lots of freshly ground pepper in an old mustard or jam jar and shake vigorously. Toss with salad and serve fairly quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.