Brussels Sprout Salad with Parmesan and Walnuts

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

Cheese and walnuts complement this classic fall side dish of apples and Brussels sprouts.

Serves: 8 Save

Ingredients (8)

  • 1 pound Brussels sprouts, thinly sliced
  • 1 apple, shredded
  • 1 cup toasted walnuts, chopped
  • 1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper

Directions

  1. Place Brussels sprouts and apple in a mixing bowl and toss lightly to separate the layers of sprouts. Add walnuts and cheese.
  2. Combine olive oil, lemon juice, salt and pepper, whisking well. Drizzle over sprout mixture. Toss well. Serve immediately.

Winter Spiced Negroni

The Bar

Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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