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Kelly Ripa's Brussels Sprouts Salad Recipe

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This recipe for Kelly Ripa's Brussels Sprouts Salad is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup walnuts, chopped
1/4 cup extra virgin olive oil
2 lbs. brussels sprouts, trimmed and thinly sliced
1/2 cup shallots, finely chopped
pinch of nutmeg
1 tsp chopped fresh thyme
Kosher salt
Ground black pepper
3/4 cup drioed cherries
1 - 15 oz can or chick peas drained and rinsed
Finish with fresh grated Pecorino cheese
Directions:
Directions:
1. In a large dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside & reserve pan.
Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, challot, thyme, salt, adn pepper to taste.

2 Cook, stirring, until Brussels sprouts are wilted, 2-3 minutes. Remove from heat.

3 Add dried cherries, chick peas, and reserved walnuts.

4 Toss to combine and finish wiht grated pecorino cheese and transfer to a serving bowl.

 

 

 

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