shredded brussels sprouts with walnuts + olive oil

England looked strange to us returned soldiers. We could not understand the war madness that ran about everywhere, looking for a pseudo-military outlet. The civilians talked a foreign language; and it was newspaper language. — Robert Graves’ Goodbye to All That

There used to be a time when I abhorred the brussels sprout. I loathed it nearly on the level of the MUSHROOM (although, quite honestly, I couldn’t possibly loathe anything more than the mushroom), and found myself, when encountering the sprout, inching it so far off my plate with my fork that it damn well tumbled onto the table cloth. It wasn’t until my friend shoved a forkful of Gottino’s walnut + parmesan brussels sprout salad in my mouth did I fall madly in love.

Last night I had a friend come round, and she’s allergic to nearly every food you can imagine, so dishes have to be dairy, wheat, meat, soy free, which posed a worthy challenge. One of the dishes I served up was this delicious salad, sans cheese, and it was a hit. You won’t believe how simple this is.

1 lb (16oz) brussels sprouts, rinsed and cleaned
1/2 cup chopped walnuts, toasted
juice of 1/2 medium lemon
3 tbsp olive oil
Salt/pepper to taste

Cut the brussels sprout in thin slices and the veggie will begin to yield and fall apart. I tend to pull out all of the shredding and nix the center (which tends to be too bitter for my taste).

Add the shredded pile to a bowl and mix with the walnuts, lemon juice, olive oil, salt + pepper. Serve!


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