Brussels Sprout Salad

Ingredients

• 1½ pounds Brussels sprouts, trimmed Salt
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice, or more to taste
• 1 small red onion, halved and thinly sliced Pepper

1. Use the shredding blade of the food processor to shave the Brussels sprouts into thin pieces; you may have to work in batches. Or slice them thinly crosswise by hand.
2. Transfer the sprouts to a large bowl and add a large pinch salt. Gather handfuls of the shreds together, rubbing, lifting, and separating them until the salt is distributed and the shreds soften a bit.
3. Add the olive oil, lemon juice, onion, and a generous sprinkle of pepper. Toss thoroughly and refrigerate for at least 1 hour or up to 6. Taste and adjust the seasoning, adding more lemon if you like, and serve cold or at room temperature.
ESCAROLE SALAD
4. Excellent with a little Parmesan added: Instead of Brussels sprouts, use escarole. Trim the ends and slice each head crosswise into paper-thin shreds. Salt and rub the leaves as described in Step 2. In Step 3, add 1 teaspoon minced garlic.
CHARD SALAD
5. The stems are sweeter than celery and the leaves mellow and become silky: Substitute any color chard for the Brussels sprouts. After trimming, remove the leaves from the stems and slice each separately crosswise into thin pieces. Proceed with Step 2.
KALE SALAD
6. Red kale is especially gorgeous but you can use lacinato or green kale, too: As in the chard variation above, separate the stems from the leaves before slicing.
5 Flavorful Additions to Brussels Sprout Salad or Its Variations
7. Alone or in combination, just toss them in. In some cases, you’ll want to wait to add salt until after tasting.
   • ½ cup grated Parmesan or manchego cheese
   • ½ cup chopped pitted black or green olives
   • ½ cup dried fruit, like raisins or cranberries, or chopped dried apricots, plums, or dates
   • ½ cup chopped nuts, like hazelnuts, almonds, walnuts, or pecans
   • ¼ cup chopped dried tomatoes