Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.
This week, we’re tossing this super-simple salad; it’s great for a quick side or lunch during a busy week. Although your 10-year-old self may object, brussels sprouts are incredibly delicious and are full of vitamin C (more than an orange!), fiber, potassium, and an array of other glorious nutrients found in cruciferous veggies.
1/2 small red onion
Juice of 1 lemon
1 teaspoon honey
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
1 tablespoon olive oil
3 cups Brussels sprouts (use larger sprouts if possible)
1/2 cup finely grated pecorino romano
1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
4. Put the sprouts in a serving bowl and toss gently with the onions (which you’ve now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!
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