Raw Brussel Sprouts with Lemon, Anchovy, Walnuts & Pecorino – The Oil and Vinegar Cellar
*this recipe was inspired by Joshua McFadden and Martha Holmberg and their cookbook; Six Seasons, A New Way With Vegetables IngredientsSalad 1/2 pound of Brussel sprouts, trimmed 4-5 anchovy...
Ingredients
- 1/2 pound of Brussel sprouts, trimmed
- 4-5 anchovy fillets
- 2 garlic cloves, smashed
- 1/4 cup lightly toasted walnuts
- 1/2 lemon
- pecorino romano cheese for topping
- salt & fresh black pepper
- extra virgin olive oil
- meyer lemon olive oil
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