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BRUSSELS SPROUTS - Shaved Brussels Sprout, Chestnut and Parmesan Salad
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| Shaved Brussels Sprout, Chestnut and Parmesan Salad WSJ Total Time: 15 minutes Serves: 4 1 firmly packed cup jarred or vacuum-packed peeled, cooked chestnuts or roasted fresh chestnuts | |
| 4 cups | shaved, shredded or thinly sliced Brussels sprouts |
| Juice of 1 | lemon |
| ½ cup | freshly grated Parmesan cheese |
| ¼ teaspoon | freshly ground black pepper |
| 1 teaspoon | flake sea salt |
| 3 tablespoons | extra-virgin olive oil |
1. Preheat oven to 350 degrees. Place chestnuts on a baking sheet and bake until lightly toasted and fragrant, 10-12 minutes. Remove from oven and let cool. (If using fresh, roasted chestnuts, skip step 1.)
2. In a large salad bowl, toss Brussels sprouts with lemon juice. Toss in chestnuts and Parmesan. Add pepper, salt and oil, then toss again.
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