Nick found this recipe online the other day and we absolutely loved it. It’s a little unusual for a Brussels sprouts recipe because they aren’t cooked, but it takes no time to make and is pretty darn good.
Cut off the ends of the Brussels sprouts and any wilted leaves and soak them in a bowl of water.
In the mean time, start toasting the walnuts in a pan on medium heat for about 5-8 min. Cut up the Brussels sprouts into small pieces. You can use a knife or a mandolin, or if you’d like to make it more like a slaw you can throw them into a food processor to make fine pieces. Then put the olive oil, apple cider vinegar, mustard, salt and pepper into a container with a lid and shake it until all of the ingredients are well mixed.
Put the chopped up Brussels sprouts into a mixing bowl and add the cheese and walnuts.
Pour on the dressing and mix it all together, then eat! We made this with a lemon chicken breasts and they went together really well.
REST DAY 05.13.12
Happy Mother’s Day to all of the moms and moms to be!