Method

Slice Brussels sprouts into a chiffonade.  Slice mushrooms.

Shave or grate Parmigiano.  You can use a vegetable peeler to get fine shavings.

Combine oil, truffle oil, champagne vinegar, salt and pepper to taste and whisk to emulsify.

Put Brussels sprouts and mushrooms into a bowl.  toss with dressing to combine well.  Sprinkle Parmigiano over top and toss lightly to distribute cheese.

Serves: 2. 

This recipe is easily doubled

Contributor: Marisa Viola

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We never think of making a salad from Brussels Sprouts, but they are in the cabbage family and we love coleslaw!