Shaved Brussels Sprout Slaw with Walnuts and Pecorino

serves 6-8

1 1/2 pounds Brussels sprouts, halved crosswise and cut into very thin slices

1 cup lightly toasted walnuts, chopped

1/4 cup finely grated Pecorino Romano

1/4 cup Extra Virgin olive oil

2 Tablespoons freshly squeezed lemon juice

1 Tablespoon balsamic vinegar

In a medium bowl, combine sprouts, walnuts, cheese, oil, lemon juice, and vinegar; toss to combine.  Season to taste with salt and freshly ground black pepper.  Enjoy!

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