Description
Use hazelnut oil instead of walnut oil, or if you want to get fancy, use truffle oil.
Ingredients
- 12 Large Brussels Sprouts
- 1 Tablespoon Olive Oi
- Sea Salt And Pepper
- 2 Tablespoons Fresh Lemon Juice
- ¼ cups Walnuts
- ½ Tablespoons Walnut Oil
Preparation
Trim off ends of Brussels sprouts and shred them by slicing very thinly with a chef’s knife, a mandoline, or in your food processor. Transfer to a bowl and lightly salt.
Heat olive oil in a large skillet over medium and saute the sprouts until colors turn bright and leaves get soft but not brown. Remove skillet from heat, sprinkle the sprouts with freshly ground black pepper and lemon juice. Set aside.
Lightly toast the walnuts in the oven at 350ºF for about 5 minutes or in a dry skillet until they begin to smell toasty and turn golden brown. Roughly chop.
Drizzle sprouts with walnut oil and top with toasted walnuts. Taste, and adjust seasonings as necessary.
