Author Notes: Use hazelnut oil instead of walnut, or if you want to get fancy, use truffle oil. —HeatherPierceG
Makes: 1 serving
Ingredients
-
12
large Brussels sprouts
-
1
tablespoon olive oil
-
sea salt & pepper
-
juice of 1/2 lemon
-
1-2
tablespoons walnut oil
-
2
tablespoons toasted walnuts
Directions
- Trim off ends of Brussels sprouts and shred 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 from heat, sprinkle with freshly ground black pepper and lemon juice.
- Lightly toast the walnuts in a dry skillet or toaster oven. Roughly chop.
- Drizzle sprouts with walnut oil and top with toasted walnuts. Taste, and adjust seasonings as necessary.