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Categories:
Brussels toasted walnut oil cider vinegar kosher salt freshly ground black pepper slivered red onion cranberries walnuts
Viewed: 52 - Published at: 7 years agoIngredients
- 2 pounds whole Brussels sprouts
- 3 tablespoons toasted walnut oil
- 2 teaspoons cider vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup slivered red onion
- 1/2 cup dried cranberries
- 6 tablespoons chopped walnuts, toasted
Method
- Trim bottoms off sprouts; pull off bigger leaves to yield 8 cups. Reserve sprout "hearts" for another use.
- Combine oil, vinegar, salt, and pepper in a large bowl. Add leaves and onion; toss gently to coat. Arrange leaves on a platter; sprinkle with Pickled Rye Berries, cranberries, and toasted walnuts.
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