Shaved Brussels Sprout Slaw With Walnuts And Romano Food

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

SHAVED BRUSSELS SPROUT SLAW WITH WALNUTS AND ROMANO

Steps:

• Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
• Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.

SHAVED BRUSSELS SPROUTS WITH WALNUTS AND PECORINO

Steps:

• Using a sharp knife or a mandolin, finely shred the Brussels sprouts. Put them in a large mixing bowl, add the grated carrot and toss to combine.
• Whisk together the lemon zest and juice, the yuzu juice, honey, mustard and some salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the vegetables with the dressing and season with some salt and pepper. Toss again with the walnuts and Pecorino and serve.

SHREDDED BRUSSELS SPROUT SALAD WITH ROMANO CHEESE TOASTED WALNUTS AND LEMON VINAIGRETTE

Steps:

• Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl.
• In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
• Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.
• Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.
• In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.
• Just before serving, pour the dressing over the salad and toss to combine.

BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)

Steps:

• Preheat oven to 375 degrees.
• Bring a medium pot of water to a boil.
• Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
• Add Brussels sprouts to the pot and cook for 5 minutes.
• Drain well.
• Return to pot.
• Stir in oil, vinegar, and pepper.
• Spray a shallow roasting pan with olive oil spray.
• Spread sprouts in pan.
• Bake for 10 minutes.
• Stir.
• Bake for another 10 minutes.
• Remove from oven and add walnuts.
• Bake for an additional 5 minutes.

BRUSSELS SPROUT SALAD WITH WALNUTS

Steps:

• Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
• Chop walnuts into 1 cm chunks.
• Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
• Toss cheese with sprouts and nuts.
• Whisk together mustard, oil, vinegar, salt and pepper, until blended.
• Pour over salad, toss lightly, and serve.

SHAVED BRUSSEL SPROUTS

Steps:

• 1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
• 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
• 3. Season with salt and pepper and add the crushed red pepper flakes.
• 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
• sprouts are tender.
• 5. Mix in the cheese.

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

Steps:

• Holding each Brussels sprout by stem end, cut into very thin slices using 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.