1lbBrussels sprouts(use more sprouts if you like less dressing, less if you like more)
1/3cupextra virgin olive oil
1/4cuplime juiceapprox. 1½ fresh limes
let's do it
Cut stems from Brussels sprouts then remove discolored outer leaves. Chop into very small pieces by pulsing in the food processor or slice finely with a sharp knife.
In a medium mixing bowl, whisk together olive oil, lime juice, sugar, water and salt. Add the sliced Brussels sprouts then toss to coat completely in the dressing.
Add the cranberries and Parmesan cheese then gently stir to distribute ingredients evenly through the salad. Serve immediately.
One Last Thing
This salad is the biggest hit, even for Brussels sprout skeptics. Trust me on this one! I’d love for you to share your story of how this salad won over the heart and tummy of the most ardent of naysayers.