Raw Brussels Sprouts Salad with a Lemony Caper Dressing

Makes about 5½ cups without any optional additions—Recipe may be doubled

The dressing tastes even better when made ahead of time, and I often make a double batch to keep on hand for tossing together last minute salads. Try it drizzled over arugula and cherry tomatoes or tossed with thinly sliced raw kale.

For the dressing (makes a little over 1 cup):

1/2 cup extra-virgin olive oil, preferably first cold-pressed

1/4 cup freshly squeezed organic lemon juice

2 Tablespoons water

1/2 to 1 teaspoon finely grated organic lemon zest

1 heaping Tablespoon capers (no need to rinse)

1 to 2 teaspoons chopped fresh garlic

1 ounce (about 1/2 cup) finely grated Pecorino Romano cheese (or Parmesan)

1/4 teaspoon salt

Several grinds of fresh pepper

Place all the ingredients in the jar of a counter top blender and blend until thoroughly combined.

For the salad:

1 pound brussels sprouts, any yellow or funky outer leaves removed and core ends trimmed

1 ounce (about 1/2 cup) freshly grated Pecorino Romano cheese (or Parmesan)

1/2 cup chopped fresh chives or finely chopped scallions (green parts only)

Salt and pepper to taste

Organic lemon juice or lemon wedges for serving

Chopped fresh chives (or scallions) for garnish

Shred the brussels sprouts in a food processor using the slicing blade (not the one with the holes). Or alternatively, you can thinly slice them with a sharp knife or mandoline slicer. In a large bowl, toss together the brussels sprouts, Pecorino Romano, and chives. Add about 3/4 cup of the dressing and mix well. Salt and pepper to taste, adding a little more dressing and/or any of the optional additions listed below if desired. Garnish with chopped fresh chives and a squirt of lemon juice.

Optional additions:

2/3 cup organic raisins (coarsely chopped if really big)

2/3 cup coarsely chopped roasted and salted almonds

2/3 cup dried cranberries

1 cup canned organic garbanzo beans (drained and rinsed)

To make two different variations from one batch, divide the salad in two and use half the amounts listed above.