All you need:
1 ½ pounds Brussels sprouts, ends trimmed
1 cup chopped walnuts, toasted
½ cup dried cherries
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
¼ cup olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
Freshly ground black pepper
All you do:
Slice Brussels sprouts thinly (or use the slicing blade on a food processor). Place in a large mixing bowl.
Add walnuts, dried cherries and cheese to the bowl.
In a small bowl, whisk olive oil, vinegar and lemon juice together. Pour over the salad. Season lightly with freshly ground black pepper and toss gently to combine.
Transfer the salad to a serving dish and garnish with more freshly grated cheese. Serves 6 (as a side dish).
By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC