Brussels Sprout Salad With Walnuts
Cutting out the cores is a bit more than I want to bother with (ok, it's true. I'm just lazy). After slicing the sprouts with the food pro I put them in the microwave 1 min 20 sec's which was enough the soften the cores some without really cooking the sprouts.
- large brussels sprouts
- 1/4 c
- 1/3 c
- gruyere cheese or 1/3 cup parmesan cheese
- 3 Tbsp
- white wine vinegar
- 2 Tbsp
- walnut oil
- 1 Tbsp
- x-virgin olive oil
- 1/4 tsp
- sea salt, coarse ground
- 1/4 tsp
- ground black pepper
1Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (or use for healthy snacks.)
2Chop walnuts into chunk size you like best.
3Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
4Toss cheese with sprouts and nuts together.
5Whisk together the oils, vinegar, salt and pepper, until blended
6Pour over salad, toss lightly, and serve.