Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts is a delightful winter salad and a great way to serve this winter vegetable! I hadn't thought of using brussels sprouts raw in a salad but it's one of the easiest and tastiest ways to use them.
Brussels sprouts are an odd vegetable. Their growing time of four months is double that of large purple and white cabbages. Whereas other veggies in the cabbage family produce one single vegetable, the brussels sprouts plant produces many.
Easy and quick to make, this is a delightful salad alternative!
It's complicated to slice the brussels sprouts without a food processor, so use either a Cuisinart or a mandolin.
Shaved Brussels Sprouts Salad with Grated Parmesan Cheese & Toasted Walnuts
Serves 6
Ingredients
Brussels Sprouts, trimmed, 2 ¼ pounds
Green onion tops, thinly sliced width-wise, ¼ cup
Walnuts, a generous handful, gently toasted in a frying pan, 2 ounces
Parmesan cheese, freshly grated, 3 tablespoons
Extra virgin olive oil, 4 tablespoons
Lemon juice, freshly squeezed, 1 ½ tablespoons
Salt, 1 teaspoon
Black pepper, freshly ground ½ teaspoon
Cooking Instructions
Using a small jar shake oil, lemon juice, salt, and black pepper together and set aside.
Using a food processor thinly slice the brussels sprouts.
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2 Comments
Place sprouts in a large serving bowl.
Add the green onions.
Add the dressing and toss to coat.
Top with the toasted walnuts just before serving.
Season to taste with salt and pepper and serve.
Ingredients
- 2 ¼ pounds Brussels Sprouts trimmed
- ¼ cup Green onion tops thinly sliced width-wise
- 2 ounces Walnuts a generous handful, gently toasted a frying pan
- 3 tablespoons Parmesan cheese freshly grated
- 4 tablespoons Extra virgin olive oil
- 1 ½ tablespoons Lemon juice freshly squeezed
- 1 teaspoon Salt
- ½ teaspoon Black pepper freshly ground
Instructions
- Using a small jar shake oil, lemon juice, salt, and black pepper together and set aside.
- Using a food processor thinly slice the brussels sprouts.
- Place sprouts in a large serving bowl.
- Add the green onions.
- Add the dressing and toss to coat.
- Top with the toasted walnuts just before serving.
- Season to taste with salt and pepper and serve.
My favorite!!!!! Yum!
Ugh!!! Tried to come up with my own spur of the moment wing it version but....used not enough oil...too much lemon juice and subbed in pecans.....going to store today to try the recipe for real:)