Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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.

Hunter Lewis
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Alison Miksch

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

172 calories; fat 14.5g; saturated fat 2.5g; mono fat 5.8g; poly fat 5.4g; protein 5g; carbohydrates 9g; fiber 4g; cholesterol 4mg; iron 1mg; sodium 249mg; calcium 74mg; sugars 2g.
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