Brussels Sprouts Salad

November 29, 2012 § Leave a comment

Ever since this dinner, at Sunda in Chicago, my eyes have been opened to a world of raw brussels sprouts. Brussels sprouts that are delicious without being roasted or smothered in sauce or topped with bacon. Of course all of those preparations are delicious but there is a sea of brussels sprouts salad recipes out there so I picked this one since it seemed simple and light enough plus the ingredients are things you’ll most likely have on hand.

Ingredients adapted from Shutterbean

  • about 14 oz Brussels sprouts, shredded
  • 1/2 cup Parmigiano-Reggiano, finely grated
  • 1 cup toasted walnuts, in pieces
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons apple cinder vinegar
  • 2 teaspoons Dijon mustard
  • salt & pepper

A heaping teaspoon of brown sugar and a 1/4 tbsp. butter doesn’t hurt when toasting up the walnuts. Medium heat for about 8 minutes

Set the nuts aside to cool and start prepping the brussels sprouts. After rinsing, cut off the hard ends and chop thinly. If you have a mandolin that gets the job done well.

Place the sprouts in a large mixing bowl. Add the walnuts and shaved cheese.

Whisk the olive oil, cider, mustard and salt and pepper together. Combine with the sprouts, walnuts and cheese mixture.

Mix it all up and serve!

About these ads

Tagged: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Brussels Sprouts Salad at .

meta

Follow

Get every new post delivered to your Inbox.

Join 31 other followers

%d bloggers like this: