11/06/2013
Shaved Brussels Sprout Slaw with Walnuts and Pecorino
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!
Printable Recipe
Shaved Brussels Sprout Slaw with Walnuts and Pecorino
serves 6-8
1 1/2 pounds Brussels sprouts, halved crosswise and cut into very thin slices
1 cup lightly toasted walnuts, chopped
1/4 cup finely grated Pecorino Romano
1/4 cup Extra Virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon balsamic vinegar
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!
Source: Adapted from Gourmet Today, by Ruth Reichl
Labels:
Brussel Sprouts,
Side,
Slaw,
Vegetable
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Чудесна салата, много ми хареса!
ReplyDeleteПоздрави!