Shredded Raw Brussels Sprouts Salad With Red Peppercorns And Honey Mustard Vinaigrette

1. 1

   Trim the young brussels sprouts very well until you only have the very light green leaves. Using a mandolin slice them paper thin leaving the stem.

2. 2

   Put the sliced brussels sprouts in a large plate, drizzle with the olive oil and lemon juice, add the crushed red peppercorns and cover with plastic film. Marinate for 1 hour.

3. 3

   Peel the carrot and then with a carrot peeler make thin short shavings of carrot. Set aside.

4. 4

   In a frying pan with just a dab of oil fry the pine nuts until just golden - don't overcook them as they will become sour and taste of burnt. Remove immediately and let dry on a paper kitchen towel.

5. 5

   Make the Honey Mustard Vinaigrette: In a bowl whisk together mustard, honey, rice vinegar, lemon juice and the salt. While whisking, slowly add the oil.

6. 6

   In a bowl mix the sliced brussels sprouts including all the marinade ingredients, the shredded carrot and half the honey mustard vinaigrette. Check the seasoning.

7. 7

   Divide in individual plates, drizzle some honey mustard vinaigrette around and on top, add some pine nuts and red peppercorns.

8. 8

   If making ahead, do up to step 6, cover with plastic film and only plate when ready to serve.

* Per serving · 4 servings · Values may vary.