Quick and easy and amazingly good.
24(ish) Brussel Sprouts
1 c. toasted walnut pieces
1/2 c. freshly grated Parmigiano
Apple Cider Vinegar
Extra Virgin Olive Oil
Cut ends off sprouts and discard wilted or funky leaves
Soak/rinse sprouts in cool water
Toast walnuts over medium heat for 5-8 minutes
Using a knife, food processor or Mandolin blade (I used processor for fear of slicing a digit) chop the sprouts
Combine oil, mustard and vinegar salt and pepper. Use your own quantities to taste. No wrong way to do it
Grate the cheese. Buy fresh and do it yourself. Can’t beat the taste
Combine sprouts, cheese and walnuts in a bowl
Add dressing and toss together
This recipe was such a piece of cake. mmmm. cake. The toughest part of the whole shebang was taking step by step pictures with my blackberry camera.
If you try it out, let me know what you think!