Did you ever think to eat uncooked Brussels sprouts? Me neither, until I sliced them reallly thin, doused them in lemon, tossed in crunchy nuts and then added sweet juicy grapes and god’s gift to cheese – AKA Parm – into the mix. Veggie buying tip: For maximum goodness, start with sprouts with no spots, that feel heavy for their size, and whose leaves are nice and tight – not sort of falling apart on their own.
- 1 pound Brussels sprouts
- ¼ cup fresh lemon juice
- 3 tablespoons olive oil
- ½ cup finely grated Parmigiano Reggiano cheese
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1½ cups red grapes, halved
- ½ cup slivered almonds, toasted
Using a mandoline or a sharp knife, cut the Brussels sprouts into really thin shreds. Rinse them with ice cold water and dry well in a salad spinner, or roll them in layers of paper towels. (This crisps and cleans the sprouts.)
In a large bowl, whisk together the lemon juice, olive oil, Parm, pepper, and salt. Add the Brussels sprouts, grapes, and almonds and gently toss.