Warm brussels sprout salad

  • Time cooking time: 5-8 minutes
  • Yield Serves: 4


    2 tablespoons extra-virgin olive oil
    3/4 pound brussels sprouts, trimmed and shredded
    coarse salt and ground pepper
    3 tablespoons fresh lemon juice
    1/4 cup grated pecorino cheese (1/2 ounce)


    In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.

    Source: Everyday Food, October 2010
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