Shaved Brussels Sprout Salad

For as long as I've enjoyed eating vegetables (which came embarrassingly late in life), Brussels sprouts have ranked No. 1 on my list.  No challenger has yet overthrown this wonderful, cruciferous, miniature cabbage.  You probably most often see Brussels roasted, either solo (often with bacon) or in a fall veggie medley.  But my absolute favorite way to eat them is in a shaved Brussels sprout salad.

I started tinkering in the kitchen as the Brussels sprouts came into season this fall, and I've settled on a really tasty shaved Brussels sprout salad that I thought I would share!

{ mise en place } { also, the mustard is appropriately Belgian } 
- 1 lb Brussels sprouts, shaved
- 1 apple, peeled and finely diced
- 1/2 c. Pecorino Romano, shaved
- 1 c. pecans, chopped and lightly toasted
- 3-4 slices of bacon, cooked and crumbled
     • 3 Tbsp extra virgin olive oil (you can add in some other favorites; I love mixing in a bit of Flora's walnut and pumpkin seed oils for a broader nutritional profile and additional nuttiness)
     • 1-2 Tbsp dijon or spicy mustard
     • juice of half a lemon
     • salt & pepper to taste

It's really quite simple (and you can of course skip the bacon for a vegetarian option); just combine all the ingredients above and it's ready to go.  You could shave the Brussels sprouts quickly with a food processor (with the slicer attachment), but I prefer to do it by hand.  If you've got a good knife, it's mostly just a lot of fun!

Why is it awesome?  Well, in addition to the taste, with raw Brussels, you're getting tons of Vitamin K and Vitamin C as well as a healthy dose of many other vitamins and minerals.

 { sprouts gettin' shaved like my 'stache—don't worry, I'll grow it back soon }