I had some nice looking brussels sprouts in the refrigerator and wanted to try them raw in a salad.
I found this recipe on Epicurious.com. It is a simple salad of kale, sliced brussels sprouts, a lemony vinaigrette, toasted almonds and shredded Pecorino cheese.
I substituted Parmesan for Pecorino and added dried cranberries.
This salad assembles quickly and is a hearty, healthy addition to a meal. Just add some simply grilled fish, poultry or meat and maybe a loaf of crusty bread.
Even brussels sprout haters will like this salad. This slices of raw sprouts are less strong in flavor than cooked sprouts. I found a package of baby kale at the market which needed no prep work and had a milder flavor than mature kale.