While Bassam was away for the weekend, I had my favorite kind of dinner every night: salad, salad, and more salad! While I know salad is not normally seen as a crave worthy food, I just love salads. I always experiment with lots of different flavors and my salads end up including almost everything I have in my fridge or pantry. For this salad creation, I exercised a bit more restraint. I limited myself to just a few ingredients and it came out so delicious. I’ve really been craving cheese and lemon flavors lately, so this dish includes lots of lemony and cheesy goodness. I think it could even convince a non salad {or non Brussels sprout} lover to change their stance! The salty, sweet, lemony combo is just magic for my taste buds. I’ve now made this salad 4 nights in a row and I’m still craving it. I might just make it again tonight… sorry Bassam!
Lemony Cheesy Shaved Brussels Spout Salad
Serves 2
INGREDIENTS:
Warning: I’m never very good at measuring, so please take the quanitites listed below as suggestions and feel free to customize to meet your tastes.
3 cups of shaved Brussels sprouts {we get them already shaved at Trader Joe’s. If your local market doesn’t offer shaved Brussels sprouts, you can try using a slicing attachment on a food processor or try to do it yourself with a knife, just get it very thin}
3 lemons, juiced
2/3 cup finely grated Pecorino Romano cheese {or parmesan}
1/3 cup chopped walnuts
1/3 cup dried cranberries {if you don’t have dried cranberries, you could also try fresh apples}
1/3 cup of your favorite olive oil {we love using garlic infused olive oil}
Salt and pepper to taste {we prefer using s/p in a grinder, tastes so much better!}
DIRECTIONS:
Place the Brussels sprouts in a large bowl with the lemon juice, cheese, olive oil, salt and pepper. Mix very very well. I like to use my hands to really get it all mixed. If you prefer a crispier salad, proceed with the rest of the recipe immediately. If you prefer a slightly softer Brussels sprout with a more marinated taste, let it sit for a few minutes.
Next add the cranberries and walnuts. Toss lightly. You can also top with a bit more cheese if you prefer.
If I’m eating with Bassam, I typically add a protein, like grilled chicken. Make sure the protein doesn’t have too much flavor or it will overpower the lemon cheesiness of the dish.
Bon appetit! 🙂
Uhhhhh I need this now!! I’m making it this week for sure!
You’re going to love it! Let me know what you think!
Made it today. It was so bomb. I made 1/2 the recipe and added a little red pepper flakes and lemon zest to give it a bit of a kick. And probably way too much Parmesan cheese which is what I’m assuming made it the most delicious cheesiest salad ever. This is now going to be my go-to salad for lunches for work. Thanks Leanz!!!! Muah!
Ooohh red pepper flakes and lemon zest sounds delish! I’ll try that next time! Thanks for letting me know how you liked it!
This salad is so refreshing, my husband and I absolutely loved it. Thank you so much for sharing!
Hi Marya, Glad to hear you and your husband liked the salad! It’s still been on heavy rotation at our house!
That’s interesting. Got to try this, looks delicious!
Thanks for your comment, Bear! Let us know what you think if you try it!
This looks interesting. I have been on a lookout for a good Brussels Sprouts recipe other than just tossing them with garlic. Next time I pick them up, this is the recipe I will most definitely try!
Let me know what you think! I’ve been so into Brussels sprouts lately! I’ve also been tossing them with vanilla fig balsamic vinegar and roasting. Tastes like candy!!