Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
- 1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
- 1 cup walnuts (3 1/2 oz), lightly toasted
- 2 tablespoons finely grated Pecorino Romano, or to taste
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 cup walnuts (3 1/2 oz)
- Brussels sprouts (1 1/2 lb)
- Cooking & Baking
- Olive oil (1/4 cup)
- Drinks
- Lemon juice, fresh (3 tablespoons)
- Dairy
- Pecorino romano (2 tablespoons)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published October 1, 2005 (7 years ago).
5 people saved this recipe.
