* Exported from MasterCook *
Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
Recipe By :Adapted from Jonathan Waxman
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds Brussels sprouts -- (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts -- (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano -- or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Holding each Brussels sprout by stem end, cut into very thin slices using an adjustable-blade slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Yield: Makes 6 side-dish servings
Active Time: 25 min
Total Time: 35 min
Cooks' notes:Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.
Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.
Cuisine:
"Italian"
Source:
"Gourmet | October 2005"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 261 Calories; 22g Fat (69.2% calories from fat); 9g Protein; 12g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat.
Nutr. Assoc. : 0 0 20087 0 0
