Monday, November 19, 2012
Shaved Brussels Sprout Salad
Sundays are slowly becoming my favorite day of the weekend. The Mr. and I met some friends for a relaxing morning brunch and then enjoyed a long walk in Central Park. The rest of the afternoon was spent at home, preparing for a busy few days ahead.
We love to watch Sunday night television. So, I prepared a few simple dishes in advance, so we could enjoy a nice dinner, rather than takeout. Our favorite show is Homeland, I look forward to it all week!
I made Baked Crispy Hot Wings (which I will share later this week) and served them with delicious shaved brussels sprouts. This is the perfect fall salad because it combines sweet and savory. It's healthy and extremely addictive, a good thing!
12 brussels sprouts, washed and dried, woody ends cut off
4 ounces Pecorino Romano, grated fine
4 ounces walnuts, toasted and broken into small pieces
1 1/2 tablespoons apple cider vinegar
4 1/2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
kosher salt and cracked black pepper
Slice the Brussels sprouts thin on the slicing disc of the food processor. A mandoline or sharp knife also works well.
Put the sprouts in a large bowl. Add the cheese and walnuts. Combine the apple cider vinegar, olive oil, and mustard into a small jar, along with the salt and pepper. Put on the lid and shake that jar until the vinaigrette has come together. Dress the salad with the vinaigrette. Toss and serve.
*Recipe adapted from Shutterbean