Before April is gone I wanted to share some scenes from our Easter Day Dinner at my mother-in-law Deanna’s home and share my most favorite Brussels sprouts salad recipe of all time. Every dish Deanna prepared for the event was outstanding and I was especially excited when I saw that she had made this particular salad.
The dinner and the day were perfect, complete with a fantastic roasted leg of lamb and about 68° worth of spring sunshine!
Her floral centerpieces on the dinner table were beautiful and doubled as parting gifts for me and my brother-in –laws girlfriend.
Thank you Deanna for a wonderful, memorable day filled with amazing food, beautiful surroundings, and even better company!
Shredded Brussels Sprouts Salad with Walnuts and Manchego
{Recipe by Melissa Clark from Chef-interrupted and Best of the Best, Food and Wine}
Ingredients:
1 cup walnut halves
10 ounces Brussels sprouts, trimmed
2 tablespoons fresh lemon juice
Kosher Salt
6 tablespoons olive oil
3/4 cup (3 ounces) coarsely grated Manchego cheese
Freshly ground pepper
Directions
1. Preheat the oven to 350. Spread the walnuts on a rimmed baking sheet and toast for 10 minutes, or until golden and fragrant. Transfer to a plate to cool, then coarsely chop the nuts.
2. In a food processor, shred the Brussels sprouts. Transfer to a medium serving bowl. Toss the Brussels sprouts with the lemon juice and 1 teaspoon kosher salt, and let stand for 5 minutes. Add the toasted walnuts, olive oil and Manchego and toss. Season with salt and pepper and serve.
I found this recipe at different sites on the Internet (not properly cited). But, I wonder if people even know where it came from originally? The recipe you see here I got out of Food & Wine’s Best of the Best (the best recipes from the 25 best cookbooks of the year, vol. 9) the copyright of this book is 2006 which means that the cookbooks it cites are probably 2005 cook books. The author of this Brussels sprouts recipe is Melissa Clark and the particular cookbook of hers it comes from it called Chef, interrupted. So there you go. Thank you Melissa for coming up with the most amazing Brussels sprouts salad recipe I have ever tasted and thank you to Deanna (my mother-in-law) for making it for us!
