Continuing my experiments in search of a luscious red and green veggie dish, I tried Brussels sprouts and radishes. This is a delicious, light salad.
- ½ cup yellow onion
- 2 cups shredded Brussels sprouts (measure after shredding)
- 1 cup thinly sliced and chopped radishes
- 3 TBSP Asiago Cheese
- 8 pecans, toasted and chopped
I chopped and mixes the onions, radish, and Brussels sprouts. I squeezed the juice of one fresh lemon, added some salt and pepper and tasted. It was a bit too tart, but I didn’t want to add oil, so I added some cheese which offset the lemon’s tart bite. I added some pecans for texture and a bit of umami.
This was delicious. It’s light and delicate, with just the tiniest bit of cheese to balance the lemon juice and lemons love Asiago cheese and pecans. They are a magical combination that makes any vegetable delicious.
This made four servings since I am experimenting for potluck fixings, not just myself.