maandag 19 januari 2009

Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice

Holding each Brussels sprout by stem end, cut into very thin slices using slicer.
Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine.
Season with pepper.

Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature.
Brussels sprouts can be sliced 3 hours ahead and chilled, covered.

Toss with remaining ingredients just before serving.

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