Shaved Brussels sprouts with walnuts, lemon and parmesan

AT A GLANCE

  • Serves 6 people

  • 200 gm baby Brussels sprouts, halved lengthways, thinly sliced
  • 1 lemon, juice only
  • 80 gm walnuts, crushed
  • 50 gm crumbled parmesan
01   Combine sprouts in a bowl with lemon juice, tossing to coat evenly. Add walnuts and parmesan. Season to taste. Mix well, stand for 5 minutes for flavours to combine, then serve.

Recipe:

DANNY RUSSO, THE BERESFORD HOTEL

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS

Drinking Suggestion:

A COOL-CLIMATE CHARDONNAY, OR GRECO DI TUFO FROM THE CAMPANIA REGION. , suggested by DANNY RUSSO

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