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:
- 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).
- 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).
- Serve.
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