Alright, lovelies, I kicked off my Gourmet Today cook-a-thon (it should only take me about 10 years) tonight.
I didn’t want to go to the store (I’ve been freezing all day) so I decided to just work with what I had in the house. Which was a whole lot of nothing. Last weekend I had purchased some brussels sprouts on the vine, which we still had, and they were fresh.
I landed on the shaved brussels sprouts recipe because it was easy and I had everything on hand (with the exception of walnuts, which I subsituted with almonds).
It’s a very easy recipe. Cut each sprout in half lengthwise and then cut each half crosswise as thinly as possible (you can also use a mandolin). Toast walnuts (or any other nut, really) until browned and then chop. Toss the sprouts with olive oil, lemon juice and parm…add the nuts and add freshly ground pepper to taste.
The verdict? It’s very good, incredibly light. It would be a perfect accompaniment to grilled fish or chicken. I think I will grill some shrimp tomorrow night to pair with the salad.
Side note, hating the night-time photography. I promise to do some research and find some solutions for better photos.
xo
{ 3 comments… read them below or add one }
This looks good. I love brussel sprouts. I think this is something I could actually manage myself.
This looks great Penny!
I have been on a huge brussel sprouts kick lately… and this looks great. I also recently had a warm brussel sprouts salad a lot like this… with almonds and chopped hard-boiled eggs (it also came with pancetta, but I skipped that), that was amazing. How do the raw brussel sprouts taste? Cabbagey?