When I think of spring and summer flavors, this Lemon Brussel Sprout Salad is exactly what I think of. The flavors are so bright and fresh, and then really develop and meld together after the salad marinates.
In a large bowl add the shaved brussel sprouts, olive oil, chopped roasted garlic, and juice from the lemons.
Mix till everything is evenly coated. Cover and let set in the fridge. The longer the better. I let mine set overnight.
When ready to serve, add the cherries, chopped mint, salt and pepper to taste.
When serving sprinkle over the pistachios so they stay crunchy and add grated parmesan cheese.
Will keep in the fridge in an airtight container for 3-4 days.
