Brussels Sprout Salad With Walnuts
Thinly sliced brussels sprouts make a delicate coleslaw texture, enhanced by a classic vinaigrette.
Steps
Slice brussels sprouts across in 2 mm strips , using a food processor or slicer.
Discard cores.
Chop walnuts into 1 cm chunks.
Grate cheese.
Toss cheese with sprouts and nuts.
Whisk together mustard , oil , vinegar , salt and pepper , until blended.
Pour over salad , toss lightly , and serve.
Ingredients
brussels sprouts, walnuts, gruyere cheese, olive oil, white wine vinegar, dijon mustard, sea salt, ground black pepper