Shaved Brussels Sprouts Salad
This fresh, crunchy, healthy salad is fast to put together and makes a welcome addition on the holiday table. We've kept the ingredients simple in our version, but feel free to add some dried cranberries or apple slices, if you like. This recipe makes 6 servings.
prep time
10 minutes
cook time
0 minutes
Ingredients
3/4 cup walnut halves
1 pound Brussels sprouts
1 small sweet onion, very thinly sliced
2 ounces finely grated Pecorino Romano
1/4 cup lemon juice
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1 pound Brussels sprouts
1 small sweet onion, very thinly sliced
2 ounces finely grated Pecorino Romano
1/4 cup lemon juice
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Directions
Preheat your oven to 350 F. Arrange walnuts in a single layer on a small baking sheet and bake until lightly toasted, about 6-8 minutes. Make sure to keep your eyes on the walnuts as they cook as they will go from nicely toasted to burnt quickly.
Trim the tough ends off the Brussels sprouts. Use the blade attachment of your food processor to shave the a thin as you can.
Toss all salad ingredients in a large serving bowl. Serve chilled or at room temperature.
Trim the tough ends off the Brussels sprouts. Use the blade attachment of your food processor to shave the a thin as you can.
Toss all salad ingredients in a large serving bowl. Serve chilled or at room temperature.
