Brussel Sprout Slaw

Made this quick little brussel sprout slaw recipe on-the-fly today for lunch.  Served it with a Brussel Sprout Slaw / Saladsmall hot crusty loaf La Brea Bakery bread and nicely aged room temperature Bijou Crottin goat cheese from Vermont Butter & Cheese Creamery.  It was worth noting…

Served 1 (me)

1 cup of baby brussel sprouts slice very thin (chiffonade)
1  tablespoon extra-virgin olive oil  (add more or less to your taste)
a small handful of freshly shaved parmesan
juice of 1/2 small lemon
pinch of fleur-de-sel (sea salt)
a few grinds of the pepper mill

Toss it all together and enjoy…crisp and refreshing.

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