Recipe of the Day: Raw Brussels Sprout Salad with Poppyseed Dressing

As mentioned previously, I love Brussels sprouts, and usually find myself cooking them. This time of year, however, I love to enjoy them raw, and this incredibly easy and delicious recipe from Pamela Salzman is one of my favorite ways to do so. XXJKE

Serves 6

1 pound Brussels sprouts, ends trimmed, halved

1 large crisp apple, cored and cut into julienne

1/3 pound of Manchego cheese, shredded

½ cup sliced almonds

Dressing:

3 Tablespoons apple cider vinegar, preferably unpasteurized

½ small shallot, finely diced

1 ½ teaspoons Dijon mustard

½ teaspoon sea salt

freshly ground black pepper to taste

1 teaspoon raw honey or pure maple syrup

1 Tablespoon poppy seeds

6 Tablespoons unrefined, cold-pressed extra-virgin olive oil

Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin. Place in a serving bowl.Add the apple, Manchego and almonds to the shredded Brussels sprouts.In a small bowl or in a jar with a screw-top lid, combine all dressing ingredients until emulsified. Add drizzle enough dressing onto the sprouts mixture to coat lightly. Toss to combine well and taste for seasoning.

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