Shaved Brussels Sprout Slaw with Walnuts and Pecorino

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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!

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

1 comment:

  1. Чудесна салата, много ми хареса!


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