Brussel Sprout Parmesan Cranberry Salad

Sour, salty, and sweet, soft and crunchy, this salad has it all!

For a raw Brussel sprout salad I figure about six sprouts per person. Start by removing the discolored outer leaves then slicing as thinly as possible and set aside in a salad bowl. Sometimes it easier to cut the Brussel sprout in half first then slice with the flat cut half against the cutting board.

Squeeze the juice from half a lemon into a small bowl, add a handful of dried cranberries and soak for at least five minutes. Next, prep the parmesan using a cheese planer or the coarsest side of a box grater…shave about a half a cup and set aside.

When you’re ready to go, drizzle some extra virgin olive oil onto the sprouts along with the cranberries and lemon juice. Toss well, add the shaved parmesan then salt and pepper to taste. Depending on how wet you like your salads, you may want to add some more lemon juice or olive oil.