Nutty Warm Brussels Sprouts Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pulse a (1 1/2-ounce) slice of bread in the food processor to make 1/3 cup fresh breadcrumbs. Ingredients:
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 |
Directions:
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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