Photo: Alison Miksch
Active Time
15 Mins
Total Time
15 Mins
Serves 6

Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.

How to Make It

Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl. Add walnuts and cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.

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Ratings & Reviews

not bad

March 22, 2017
Made to directions, tasted and then added more cheese.  We love raw sprouts but this salad was a bit blah for us until we doctored.

Fun & tasty :)

January 30, 2017
This goes really fast with pre-cut sprouts! I like to leave it overnight to soften before eating.I've tried both regular & Meyer lemons. For regular lemons, I leave out the zest due to the strong flavor. For Meyer lemons, both zest & juice taste great.