Brussels Sprout Salad with Blue Cheese Dressing
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 4 | Gluten Free
- ¾ pound medium Brussels sprouts (12 to 15)
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup extra virgin olive oil
- ½ cup blue cheese, crumbled
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Place the Brussels sprouts in a strainer and pass under cold running water to wash. With a paring knife, trim the ends off of each and discard any discolored leaves.
Put your food processor on a stable surface. Lock the bowl in place, insert the slicing blade, and lock the top into place. Lift out the pusher, put the Brussels sprouts in the feeding tube, turn on, and push through. You should get about 5 cups of shredded Brussels sprouts; transfer to a large bowl.
Juice the lemon juice into a liquid measuring cup. Add the oil, blue cheese, salt, and pepper (12 turns on pepper mill) and whisk together. Pour over the Brussels spouts and toss well with tongs.
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