Brussels Sprouts Salad

[Guest guest]

Brussels Sprouts Salad*

 

•    1 1/2 pound brussels sprouts, freshest you can find

•    3 tablespoons extra-virgin olive oil

•    2 to 3 tablespoons fresh lemon juice

•    2 teaspoons freshly chopped tarragon

•    1/3 cup fresh chives or green onions, minced

•    2-3 big pinches of salt

•    1 1/3 cups hazelnuts, smashed just a bit and toasted

•    2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack,

Parmesan, etc).

 

Shred the brussels sprouts whisper thin using a mandoline, or alternately, a

knife. Five minutes before serving, place the shredded sprouts in a large mixing

bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and

hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed,

keeping in mind the cheese will bring a salty element to the salad. Add the

cheese and toss once or twice to distribute it evenly throughout the salad.

 

 

 

 

________________

Looking for the perfect gift? Give the gift of Flickr!

 

http://www.flickr.com/gift/