Irresistible. That’s what this is. Why? Because the sprouts, now in season, are chopped fine in a processor, then tossed with fresh lemon juice, lots of Parmigiano-Reggiano, and good quality truffle oil. It’s a knockout combination, well worth the cost of the truffle oil ($30) but you’ll know that when the bowlful quickly disappears. (I’m serving this on Thanksgiving.)
Photo: Pixabay.com
Ingredients
- 1 large package of fresh Brussels sprouts
- 1 pound Parmigiano-Reggiano freshly grated
- Juice of 1-2 lemons
- Truffle oil (I like D’Artagnan brand)
- salt and pepper to taste
Servings: -6 people
Instructions
- Rinse and grate the Brussels sprouts fine and place them in a large serving bowl.
- Mix in the freshly grated cheese and the juice of 1 or 2 lemons. (You want it cheesy and lemony!)
- Mix in about 1/4 cup of truffle oil. After adding a little salt and pepper, taste and add more of anything it needs. I drizzle on one last glug of oil just before serving.
