Author Notes
Use hazelnut oil instead of walnut, or if you want to get fancy, use truffle oil. —HeatherPierceG
Ingredients
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12
large Brussels sprouts
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1 tablespoon
olive oil
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sea salt & pepper
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juice of 1/2 lemon
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1-2 tablespoons
walnut oil
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2 tablespoons
toasted walnuts
Directions
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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.
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Heat olive oil in a large skillet over medium and saute the sprouts until colors turn bright and leaves get soft but not brown.
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Remove from heat, sprinkle with freshly ground black pepper and lemon juice.
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Lightly toast the walnuts in a dry skillet or toaster oven. Roughly chop.
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Drizzle sprouts with walnut oil and top with toasted walnuts. Taste, and adjust seasonings as necessary.
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