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It’s that time of year when the weather calls for warm comfort foods on one day and then something light and refreshing the next. We recently had a brief (and I mean brief) warm up, so I planned for a simple meal of a seasonal panini and salad for dinner one night. I’m always looking for a way to get my children to eat their sprouts as they can be a hit or miss veggie from dish to dish.
The original recipe called for just lemon juice, but I opted to swap out some for a good balsamic vinegar. It paired nicely with the cheese and really brought all the flavors together. This one was definitely a hit!
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Shaved Brussels Sprout Slaw with Walnuts and Pecorino
Equipment
- Food processor
Ingredients
- 1½ pounds Brussels sprouts, trimmed, halved crosswise, and cut into very thin slices (or you can use a food processor fitted with the slicing blade)
- 1 cup lightly toasted walnuts, chopped
- ¼ cup finely grated Pecorino Romano cheese
- ¼ cup Extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
Instructions
- In a medium bowl, combine sprouts, walnuts, cheese, oil, lemon juice, and vinegar; toss to combine. Season to taste with salt and freshly ground black pepper. Enjoy!
Notes
- Using a food processor fitted with the slicing blade makes for quick prep of the Brussels sprouts.
- Toast walnuts in a non-stick skillet over medium heat, stirring frequently, until fragrant, about 5 minutes, or spread walnuts in an even layer on a baking sheet and toast in a 375°F oven for 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Чудесна салата, много ми хареса!
Поздрави!