Serves: 4 persons
Preparation Time: 15 minutes
Ingredients
- 1 pound Brussels sprouts, shredded
- 1 tablespoon cider vinegar
- 1½ tablespoons walnut oil
- Salt and freshly ground black pepper, to taste
- ½ cup walnuts, toasted and chopped
- 1 cup escarole (from the lettuce family), tip, and tail trimmed, sliced lengthwise and thinly sliced crosswise
Directions
- In a large bowl, mix together all ingredients except escarole.
- Divide escarole onto 4 serving plates.
- Top with salad evenly and serve immediately.