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Shredded Brussels Sprout Salad with Romano Cheese Toasted Walnuts and Lemon Vinaigrette
Brussels sprouts are thinly shredded for a crisp tender texture, and they're tossed with walnuts, romano cheese and a bright lemon dressing. A delicious autumn salad recipe!
Prep Time
15 mins
Total Time
15 mins
Servings:
5
Course:
Salad
Cuisine:
American
Ingredients
- 1 lb Brussels sprouts bottoms trimmed, very thinly sliced
- 1/2 cup walnuts toasted and chopped
- 1/2 cup Parmesan Cheese or Romano cheese, finely shredded
- 1/4 cup extra virgin olive oil
- 2 Tbsp lemon juice fresh
- 1 1/2 tsp Dijon mustard
- salt freshly ground
- black pepper freshly ground
Instructions
- Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl.
- In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
- Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).
Cup of Yum
Notes
- This can be done carefully by hand using a sharp knife (watch your fingertips!), with a mandolin or using the attachment on a food processor.
- To toast the walnuts preheat oven to 350 degrees. Spread walnuts out on a baking sheet and toast in preheated oven until slightly browned, about 5 - 8 minutes.
- Recipe source: adapted from Bon Appetit and Cooking Light