Recipes by Ingredient

Debbie's Brussels Sprout Salad

This recipe comes via Beth's step mom.  It's a relatively quick and very easy to enjoy brussels sprouts

What you need:

  • 1 lb. brussel sprouts, trimmed of stems, and sliced very thin with a sharp knife (not cooked)
  • Half a fennel bulb, cored and sliced very thin
  • 1/4 cup pecans, toasted in an oven (425 for five minutes or so) and chopped coarsely
  • 1/4 cup grated parmesan cheese
  • 1/4 cup olive oil
  • 3 Tablespoons lemon juice (or juice from one whole lemon)
  • Freshly ground black pepper
  • Salt

After toasting the pecans, toss all the ingredients together, add generous amounts of freshly ground black pepper and salt to taste.  Let stand for about 10 minutes for flavors to meld.  Enjoy!