Shredded Brussels Sprouts Salad with Walnuts and Manchego Cheese
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup walnut halves
  • 10 -12 oz (approx 3 cups) Brussels Sprouts, trimmed
  • 2 Tbsp fresh lemon juice
  • Kosher Salt
  • 6 Tbsp olive oil
  • ¾ cup (3 oz) coarsely grated Manchego cheese
  • Freshly ground pepper
Instructions
  1. Preheat the oven to 350. Spread the walnuts on a rimmed baking sheet and toast for 10 min. or until golden and fragrant. Transfer to a place to cool, then coarsely chop the nuts.
  2. In a food processor, shred the brussels sprouts (I pulsed them). Transfer to a medium serving bowl. Toss the brussels sprouts with the lemon juice and 1 tsp kosher salt and let stand for 5 min.
  3. Add the toasted walnuts, olive oil and Manchego and toss. Season with salt and pepper and serve.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2011/12/01/shredded-brussels-sprouts-salad-with-walnuts-and-manchego-cheese/