Slice brussels sprouts in half lengthwise. Then slice each half crosswise into very thin strips. A bit tedious. Good knife work required!
To the sprouts, add matchstick slices of Pink Lady apple, toasted walnuts, chopped Italian parsley, grated Parmesan Reggiano, salt, cracked black pepper, fresh lemon juice and EVOO. Use a cheese grater for the parmesan so that you get large slivers.
For a side portion, figure 4-6 sprouts per person. Eyeball remaining ingredients. The sprouts provide great texture, the apple is tart and sweet, the cheese is salty, the walnuts offer crunch and sweet and the parsley provides freshness and color. Don’t be shy on the pepper or salt. Just keep tasting and adding as needed. A good balance of lemon juice and EVOO pulls it all together. This really is a winner.
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Oh wow … spring made itself evident today in Melbourne, Australia and the BBQs lit up across the city. We made this salad to go with BBQ lamb tonight and OMG it was superb. I didn’t have walnuts (will do next time) so added thinly sliced sugar snap peas for the crunch texture. Thanks a million Brent, this salad will see us through spring/summer! Ciao from Oz. x
Greetings from Texas Jules. So glad to hear you liked this. Snap peas sound great.
Take care. Happy eating.
Brent this sounds wonderful! Do you think frozen Brussels sprouts would work if thawed? Ps. Your birthday bash was a blast! Thank you!
I think fresh is the ticket here. They are always available. Bash was a blast. We felt the love!