Sure, Parsley makes a good garnish. We’ve all seen the little sprig adorning the side of the plate, But did you know how good Parsley is for you?

We found an interesting way to add Parsley to a creative salad, adding the green and lively taste to Brussels Sprouts. Yes, we love Brussels Sprouts, we admit it. Any way to fix them – we adore them. But when mention the name, lots of the folks in our classes say, “No Way!” Here’s an ingenious way to eat your sprouts – raw. Yes, raw in a salad. Chef Nancy likes to use the Cuisinart shredding blade to quickly reduce the whole little heads to shreds, (we couldn’t resist the rhyme), but you can use a mandoline or even a knife. Don’t tell the family what kind of salad it is, we bet they won’t even suspect its super good for them!

24 Brussels Sprouts, shredded

¼ Cup Chopped Parsley

¼ Cup Chopped Green Onions + more for garnish

1 Cup Chopped Toasted Walnuts, Almonds or Pecans

½ Cup Shredded Parmesan + more for garnish

½ Cup Extra Virgin Olive Oil

3 Red Wine Vinegar

2 Tsp Dijon

Sea Salt and Freshly Cracked Black Pepper

Step One Shred the Brussels sprouts in a food processor, mandolin or chop with a knife.

Step Two Toss the sprouts in a bowl, top with parsley, green onions, toasted walnuts and grated cheese.  In a small jar, add the olive oil, vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Garnish with additional cheese and green onions.