Brussels Sprouts Salad

Necessity is the mother of invention. We needed a salad, we needed greens, we only had sprouts which needed to be used while fresh. I’ll repeat this invention often!

Thinly shred Brussels sprouts and a bit of onion. Sprinkle lightly with kosher salt and a little more heavily with fresh-ground black pepper. Drizzle with extra virgin olive oil. Finish dressing with fresh-squeezed lime.