Those of you who pick up produce at a farmer's market or participate in a CSA are well acquainted with brussel sprouts and the rest of the cruciferous family (kale, kohlrabi, bok choy, turnips, etc.), those strange vegetables that appear in your plot each week. You might run out of ideas on what to do with them, but hey, that's when we always get the most creative, right?
So here's a novel idea, raw brussel sprouts. I would have never thought it, but I discovered it in one of those "what am I going to do this time" moments. I got to chopping and realized that the key is breaking the vegetable up into smaller bits. Once sliced, the bites are crunchy, watery, and full of that splendid brussel sprout flavor. There's something about raw vegetables that you just can't beat. It's like you can taste the nutrients, that straight from the earth goodness. To finish the salad off, I mixed the brussel sprouts in with some herbed goat cheese and walnuts, then tossed with simple seasonings, and I had the most care-free, delicious side dish.
Speaking of tasting the nutrients...did you know that brussel sprouts are rich in vitamin C? Something we all can't get enough of this time year. So soak it up, eat em raw and down that medicine. You can thank your CSA later for giving you the natural germ fighters you need to get through the season.
1 Lb Brussel Sprouts, cleaned and sliced
2 Oz Herbed Goat Cheese
1 Cup Walnuts, chopped
2 Tbsp Sesame Oil
2 Tbsp Lemon Juice
Salt & Pepper to taste
Mix it up and serve!