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Nutty Warm Brussels Sprouts Salad
Nb persons: 0
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Preparation time:
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| 1 1/2 teaspoons | extra-virgin olive oil, divided |
| 1 | garlic clove, minced |
| 1/3 cup | fresh breadcrumbs |
| 3/4 pound | Brussels sprouts, trimmed and halved (about 8 cups) |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1 1/2 tablespoons | finely chopped walnuts, toasted |
| 1/2 ounce | shaved Asiago cheese |
Preparation
1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.
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