Nutty Warm Brussels Sprouts Salad

By susanwadle

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil, DIVIDED
• 1 garlic clove, minced
• 1/3 cup fresh breadcrumb
• 3/4 lb Brussels sprout, trimmed and halved (about 3 cups)
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 1/2 tablespoons walnuts, TOASTED finely chopped
• 1/2 ounce asiago cheese, shaved

Details

Servings 6
Adapted from recipezaar.com

Preparation

Step 1

1 Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
2 Add garlic; cook 1 minute or just until golden, stirring constantly.
3 Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly.
4 Transfer garlic mixture to a small bowl.
5 Separate leaves from Brussels sprouts; quarter cores.
6 Heat remaining 1/2 teaspoon oil over medium heat.
7 Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently.
8 Remove from heat; toss with breadcrumb mixture, salt, and pepper.
9 Top with walnuts and cheese.