Shaved Brussels Sprout Salad

My favorite way to cook brussels sprouts has always been to roast them until they become caramelized on the outside and tender in the middle. As delicious as it is, it seems a bit wintry to me so when I saw some on a major sale at Harris Teeter the other day I thought I might try something a little different and more warm weather friendly.
I decided that I would shave them lengthwise, exposing their adorable baby cabbage bodies, blanch them, and use them as the green in an otherwise simple salad. I used my mandolin to shave the brussels so it wasn’t too time consuming. (I also had some aggression to get out this morning so it was an oddly satisfying remedy).
Here’s what I did…
*Shaved Brussels Sprout Salad
-Cut off the ‘root’ ends of your brussels and use your mandolin (CAREFULLY!) to slice them lengthwise into flat pieces.
-Blanch them in some heavily salted, boiling water for 2-3mins, then shock them in a large bowl of ice water to stop the cooking process.
-Drain in a colander placed over a bowl in the fridge until you’re ready to assemble the salad.
-Make a vinaigrette out of fresh lemon juice and zest, dijon mustard, sugar, s&p and olive oil. Set aside.
-When you’re ready to eat, toss your sprouts with the dressing and some thinly sliced green onions.
-Top with crumbled goat cheese, toasted pecans and dried currants, or any other salad toppings you like.