After a trip to New York City earlier this year, my husband came home raving about a salad he had the first night at dinner – in fact, he even texted me a photo of it mid-meal!

Upon seeing the photo I had a thought as to what the salad was but when he got home I found out I was pretty off and I was so intrigued that I promptly decided I had to recreate it.

This beautiful little salad is so very simple – it’s just shredded brussels sprouts, chopped walnuts, a little lemon juice, salt, olive oil, and lots of romano cheese. It’s refreshing and satisfying all at the same time – and brussels aren’t usually on my list of favorite vegetables!

My recreation of the recipe has received rave reviews so far and brings a little bit of big city life to an everyday little city dinner.[wpurp-searchable-recipe]Raw Brussels Sprouts Salad – – fresh brussels sprouts, fresh squeezed lemon juice, very good extra virgin olive oil, kosher salt, chopped walnuts (tasty raw or toasted), freshly shredded romano cheese (parmesan is okay too or a combination), Remove outer leaves of each brussels sprout and trim stems. Shred in food processor.; Place shredded brussels sprouts into a large bowl. Let stand for about 20 minutes, turning often to let moisture dry out a little bit.; When time to assemble, toss the chopped walnuts, olive oil, lemon juice, and salt with the shredded brussels sprouts until well combined. Taste and add a little salt or a little more lemon juice if necessary.; Shred the romano cheese on top of the salad (a carrot peeler will give you nice wide shreds of cheese) and lightly toss to mix in the cheese.; – [/wpurp-searchable-recipe]