Brussels Sprout Salad with Parmesan and Walnuts
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
Ingredients
- 1pound Brussels sprouts, thinly sliced
- 1 apple, shredded
- 1cup chopped walnuts, lightly toasted
- 1/4cup grated Parmigiano Reggiano or Pecorino Romano cheese
- 1/4cup extra-virgin olive oil
- 1/4cup lemon juice
- 1/2teaspoon kosher salt
- Coarsely ground black pepper
Instructions
- Place Brussels sprouts and apple in a mixing bowl and toss lightly to separate the layers of sprouts. Add walnuts and cheese.
- Combine olive oil and lemon juice, and whisk well. Drizzle over Brussels sprout mixture. Toss well to make sure everything is coated. Add salt and pepper. Serve immediately.
Nutritional Info *per serving
- Calories 210
- Fat 17g
- Cholesterol 0mg
- Sodium 170mg
- Carbohydrate 11g
- Fiber 4g
- Protein 5g