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Brussels Sprout Salad
- 1 1/2 pound brussels sprouts, freshest you can find
- 3 tablespoons extra-virgin olive oil
- 2 - 3 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
- 1/3 cup fresh chives, minced
- 2-3 big pinches of salt
- 1 1/3 cups hazelnuts, smashed just a bit and toasted
- 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
Directions:View on 101 Cookbooks
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