Brussels Sprout Salad
2 containers of brussels sprouts (1 ½ lbs.)
1 cup walnuts, lightly toasted
4 tbsp. parmesan cheese
¼ cup olive oil
4 tbsp. lemon juice
2 tbsp. lemon zest
Thinly slice Brussels sprouts and add walnuts.
In a separate bowl, whisk olive oil, lemon juice, lemon zest and salt and pepper.
Toss dressing with Brussels sprouts and walnuts. Add Parmesan cheese & toss again. Check for seasoning, and add salt and pepper to taste.