1/2-pound fresh Brussel Sprouts, ends removed
1 cup thinly sliced fennel bulb
1 Golden Delicious apple, thinly sliced
⅔ cup Radicchio, thinly sliced
1/2 cup chopped pecans, toasted
Parmesan Buttermilk Dressing
1 scallion, minced (about 2 tablespoons)
2 teaspoons dijon mustard
1 teaspoon freshly squeezed lemon juice
2 tablespoons mayonnaise
1/4 cup buttermilk
2 tablespoons freshly grated parmesan
1/4 cup fresh basil leaves, thinly sliced
Kosher salt and freshly ground black pepper
Using a mandolin or knife, slice thinly the Brussel sprouts, fennel, apple, and radicchio. Transfer to a large bowl.
In a dry skillet over medium-high heat, toast the pecans, moving occasionally until fragrant, about 3 minutes. Season lightly with salt. Transfer nuts to the sprouts mixture.
In a medium bowl, whisk together the scallion, mustard, lemon juice, mayonnaise until smooth. Whisk in the buttermilk, parmesan, and basil. Season to taste with salt and freshly ground black pepper.
Coat salad with a light amount of dressing. Plate salad with more dressing on top, if desired.
Cook with soul. Eat with pleasure!