Shredded Brussels Sprouts Salad with Walnuts
(Original recipe from Saveur)
3 cups Brussels Sprouts
2 tbsp whole grain mustard
4 tbsp lemon juice
1/2 cup extra virgin olive oil
1/2 cup shelled Walnuts, chopped
1/2 cup Parmesan, grated
Kosher salt and pepper, to taste
- Trim the ends off the Brussels sprouts. Shred in a food processor or finely by hand.
- In a large bowl, whisk the mustard, lemon juice and olive oil. Add the Brussels sprouts and toss to coat. Season to taste with Parmesan, salt and pepper. Top with the walnuts.