Shaved Brussel Sprout and Date Salad

Yesterday I shared some of my favorite eats while we were in Chicago.  The brussel sprout salad from Hub 51 was easily one of the best salads I've had in a while...so naturally, I wanted to recreate it once we got home.

This is super simple and the brussel sprouts add a nice crunch.  And guess what, they're raw!  Even if you're not a fan off brussel sprouts...give this a try...I bet you'll like it!  The dates add a nice sweetness and the almonds make it even crunchier.  We've made this salad at least three times since we got back...it's just that good!

Ingredients:

Brussel Sprouts

Dates

Almond Slices {we used the Sea Salt & Cracked Pepper kind}

Manchego Cheese {or any kind of hard cheese like Parmesan}

For the dressing, we mixed light olive oil, salt, pepper, a squeeze of lemon juice and stone ground mustard.

Method:

The best and easiest way to prep the brussel sprouts is to cut off the base and slice in half...then toss in a food processor and voila!  If you don't have a food processor on hand, simple slice the half from top to bottom to create ribbons.  Slice the dates.  My trick is to slice off the top and squeeze out the seed.  Then chop the rest.  Add almonds and sliced cheese.  Toss with the vinegrette.

It's as easy as that!  I imagine this salad will transition nicely into the fall simple by adding cranberries or other seasonal fruit.

Hope you enjoy!

xo natasha