Shaved Brussels Sprouts Salad

I've never been a fan of cooked Brussels sprouts, but I love them raw. I shave them on a mandoline and toss with sliced shallots and crispy celery. I make a tangy dressing with pomegranate molasses to compliment the slight bitterness of the Brussels sprouts. When pomegranates are in season, I add the seeds (arils) for their gorgeous color and little bursts of sweetness. You can shave the Brussels sprouts up to 2 days before you plan to make the salad, kept in an airtight bag in the fridge.

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Ingredients

Serves 8-10

Shaved Brussel Sprout Salad:

• 3 pounds raw Brussels sprouts, finely shredded on a mandolin or in a food processor

• 2 stalks of celery, sliced very thinly

• 2 shallots, sliced very thinly

• 2 green onions, chopped

• 2 tablespoons toasted pine nuts

  Dressing:

• 2 tablespoons white wine vinegar

• 2 tablespoons pomegranate molasses

• 1 tablespoon honey

• 1 tablespoon minced shallot

• 1 garlic clove, minced

• 1/2 cup olive oil

• 1 1/2 teaspoon finely chopped fresh oregano

• salt and pepper

Process

Shaved Brussels Sprouts:

Combine all salad ingredients in a large bowl, and sprinkle with 1/2 teaspoon. of salt.  

Dressing:

In a small bowl, combine dressing ingredients and whisk until combined, adding salt and pepper, to taste. Pour dressing over salad and toss. Serve immediately.