Matthew and I have a little obsession with brussels sprouts. We eat them all the time, usually like this. In an effort to be a little healthier, though, I put together a really fresh and delicious salad. It's so easy and it tastes amazingly good! I sliced the brussels sprouts really thinly, added toasted walnuts, apple slices, and drizzled it with an olive oil vinaigrette with a touch of honey. The recipe is below.
Toast the walnuts in a 350°F oven for 5 to 8 minutes, checking frequently.
- 1 1/2 pounds brussels sprouts, any discolored leaves discarded and stems cut just a little bit off the bottom
1 cup walnuts, lightly toasted and coarsely chopped
2 tablespoons finely grated Pecorino Romano, or to taste
1 apple, sliced in half, seeds scooped out, and then sliced thinly
6 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon good honey
Sea salt and freshly ground black pepper
- Slice each brussels sprout in half and then carefully cut with a knife into very thin slices. If you have an adjustable-blade slicer you can use that.
- Toss brussels sprouts in a large mixing bowl bowl to separate layers. Add walnuts, cheese, and apple slices.
- In a bowl, whisk olive oil with lemon juice, honey, and a pinch of salt and black pepper. Add to salad and toss to combine. Season with freshly ground black pepper.
- Salads, Main Dishes
- North American
- 6 servings