This raw Brussels sprouts salad lightens up the traditionally heavy Thanksgiving fare. chef-owner tosses Brussels sprouts in a bright (lemon!) and slightly sweet (honey!) dressing with savory Pecorino and toasted walnuts.
Brussels Sprouts Salad
1 cup Brussels sprouts, shaved
½ cup frisée/radicchio mix (3 parts frisée/1 part radicchio), chopped
½ cup Pecorino Romano (or , grated
2 tablespoons walnut pieces, toasted
2 fresh lemon juice
1 ½ olive oil
½ teaspoon honey
sea salt and black pepper to taste
Shave Brussels sprouts on a . Wash and chop the / mix, discarding frisée roots. Toast nuts at 350° for four to five minutes (remove from oven as soon as you can smell them). Grate cheese. Combine Brussels sprouts with frisée mix, drizzle with olive oil, lemon juice, and honey; toss to coat. Season with salt and pepper, add cheese and walnuts; toss again. Top with more cheese and walnuts; serve.
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