Raw Brussels Sprout + Fennel Salad with Goat Cheese

by Emily

Spring has taken its good sweet time to come in New York City, but after an insultingly long winter, any glimmer of warm, sunny weather means a trip to a patio for a glass of wine and snack al fresco! Lured in by a ‘Patio Open!’ sign, I dropped in Gottino in the West Village last week and helped myself to a wonderful shaved Brussels sprout salad and glass of rose. Since it was so good and I had all the ingredients on hand (we are Brussels sprouts addicts, as you know) I of course had to go home and make my version! While we are still easing into spring up here, I think this is a lovely salad to help bridge that gap. Add nuts, substitute shaved Parmesan instead of goat cheese, and toss in a lemon vinaigrette to help welcome spring and, eventually!, summer.

Raw Brussels Sprout + Fennel Salad with Goat Cheese
1 small bunch Brussels Sprouts, shaved or pulsed in a food processor
1/2 fennel bulb, thinly sliced or pulsed in a food processor
fresh goat cheese or shaved Parmesan
lemon juice
olive oil
dash of mustard
kosher salt & pepper
walnuts, if desired

Whisk equal parts lemon juice and olive oil in a small bowl. Add a dash of mustard and kosher salt and pepper to taste. Toss in Brussels sprouts and fennel to dress. Add raw walnuts and toss to coat.

Note: this is a raw salad. If you prefer, blanch vegetables and toast walnuts. Otherwise, enjoy with a glass of wine to help with digestion.