Ingredients
- 2 pounds Brussels sprouts
- 1/2 cup Parmigiano-Reggiano, finely grated
- 1 cup toasted walnuts, chopped
- 1/2 cup dried cranberries
- 9 tablespoons extra virgin olive oil
- 3 tablespoons apple cinder vinegar
- 2 teaspoons Dijon mustard
- sea salt and freshly-ground black pepper, to taste
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme leaves
Preparation
Step 1
1. Rinse and dry the Brussels sprouts. Tear off any wonky leaves and chop off the woody stems.
2. Use a food processor (I used a 2 mm slicing blade) to shred the Brussels sprouts. Alternately, you could use a mandoline or slice them (carefully!) with a sharp knife.
3. Heat a large skillet over medium heat. Add the walnuts and toast until fragrant, 5-8 minutes. Shake the skillet or stir the walnuts occasionally to prevent burning. Turn the walnuts out onto a cutting board. Let cool slightly and then roughly chop. Set aside.
4. In a jar, combine the olive oil, apple cider vinegar, Dijon mustard, salt, pepper, rosemary, and thyme. Screw on the lid and shake until the ingredients are well-combined.
5. Add the shredded Brussels sprouts to a serving bowl. Add in the grated Parm, toasted walnuts, and dried cranberries. Pour in the dressing and toss to combine.
6. Serve immediately.