Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.
1 pound Brussels sprouts
1/2 cup toasted walnuts
3 tablespoons finely grated pecorino Romano cheese
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add walnuts and cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.
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