Raw Brussels Sprout Fennel Sunchoke Salad

Servings: x4 (Side Dish)

If you loved roasted brussels sprouts with lots of olive oil, salt and pepper in a former life, expert superfood chef, Tina Leigh, may have the raw answer for you!

She told us, "I wanted an uncooked brussels sprout dish that would provide me the same level of satisfaction as the cooked version. While dining out last month, I saw a brussels sprout dish on the menu that looked enticing because the sprouts were not roasted or sautéed. A couple of the ingredients were not raw friendly, so on my way home, I stopped for the obvious ingredients, grabbed a couple more I thought might be delicious and went to work on creating my own variation."

The result of her exploration is vibrant, satisfying and quite addicting!

Ingredients:

Seed Preparation (can be done in advance):

• 10 brussels sprouts (washed with stem and browned or bruised leaves removed)
• 6 small sunchokes (peeled)
• 1 small fennel bulb (scrubbed)
• 2 garlic cloves, peeled and smashed
• ½ cup Meyer lemon juice
• ¾ cup Bariani Stone Pressed Olive Oil
• ¾ cup Pitted Kalamata Olives
• Splash of olive juice
• ½ - 1 tsp Celtic sea salt
• Cracked black pepper

Preparation

Dressing Preparation:

1. Place garlic and ½ tsp sea salt in a food processor and blend to a paste.
2. Add the lemon juice and blend.
3. Slowly add the olive oil and a splash of olive juice and blend thoroughly. Finish with plenty of black pepper.

Salad Preparation

1. Remove a few leaves of the Brussels sprouts and add them to a medium-sized bowl.
2. Using a mandoline, shave the rest of all the sprouts into the same bowl. Break the pieces apart so you have a nice sprout slaw.
3. Cut the fennel bulb in half and shave both halves into the bowl. Break the fennel a part also.!
4. Shave the sunchokes into the bowl the same way.
5. Add the dressing to the salad, finish with a little bit more sea salt and pepper if needed and a light drizzle of olive oil. Toss in olives and serve.

About Tina:

Tina Leigh is an experienced leader in the fields of integrative health & nutrition and personal transformation. She experiences deep satisfaction from serving as an instrument for leading clients to total mind, body and spirit harmony. She believes with a little support and skilled guidance, all beings can manifest their ideal weight, achieve total self-confidence, restore youthfulness and vitality and release stuck energies, damaging core beliefs and binding addictions.

Using a blend of holistic modalities including Health Counseling, Natural Food Meal Preparation and Nutrition Coaching, She is able to exercise her gifts and expertise to help clients develop the healthy body they dream and achieve optimum health and desired reality. Formerly the President of Urban Cuisine, Tina has been guiding her clientele to achieve their highest and best for over a decade. She has been featured on Fox News, in Cooking Light Magazine and on The Food Network’s Ultimate Recipe Showdown.

To learn more about Tina and Tina Leigh Integrative Health, please visit Tina Leigh Integrative Health

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