Recipes

[LoLa]

This was yesterday's lunch. Easy, light and delicious!

Shaved Brussel Sprout Salad
(recipe source: epicurious)

• 1 pound Brussels sprouts, rinsed and pat dry
• 3/4 cup walnuts, light toasted, roughly chopped
• 3 Tbsp grated Pecorino Romano cheese, or more to taste
• 1/3 cup extra-virgin olive oil
• 2 Tbsp fresh lime juice
• 1 tsp grated lime zest
• freshly ground black pepper, to taste
  
  
  
• Use a mandoline or sharp knife to cut Brussels sprouts into a thin slices. Add to large bowl.
• Lightly toast walnuts in 325 F degree oven for 5-7 minutes. Let cool before chopping. Add chopped walnuts to bowl of shaved brussels sprouts.
• Add grated Pecorino Romano, olive oil, lime juice, and lime zest to bowl. Toss to combine.
• Season with black pepper to taste. Serve immediately.
• *If making dish ahead of time, add olive oil and lime juice before serving.