Share
hf5086-product-sprouts.jpg
Chef Antonia Lofaso of "Black Market" and "Scopa" restaurant is preparing a delicious appetizer salad.
Raw Brussels Sprouts Salad
Course:
Appetizer, Lunch
Chef Antonia Lofaso of "Black Market" and "Scopa" restaurant is preparing a delicious appetizer salad.
Ingredients
  • 2 cups brussels sprouts shaved thinly on a mandoline or sharp knife
  • 1/2 cup red grapes halved
  • 1 cup shaved Pecorino
  • 1/8 cup thinly sliced red onion
  • 1/2 cup picked parsley
  • 1-2 Tbsp Sherry Vinegar
  • 6-8 Tbsp Olive oil
  • Salt & Pepper to taste

DIRECTIONS:

  1. Shave Brussels on mandolin about cardboard paper thickness (when shaving the Brussels should be done while turning it so as to avoid the center stem).
  2. Toss with toasted and crushed whole almonds (skin on); quartered seedless red grapes, box grated pecorino (on the medium-sized tooth of the cheese box grater), picked parsley leaves, salt, EVOO and sherry vinegar (generally does not need a lot of salt as cheese brings fair amount of the salt to the dish).
  3. Serve.

Get more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page