Brussels Sprout Salad

I am not much of a salad person. But this...it's my current addiction! Here's the original recipe/post if you have fancier ingredients. (For the life of me, where to get Marcona almonds?!) Be careful when toasting your walnuts. I've reduced the suggested temperature from 350 to 300 degrees because of a recent over-toasting incident--though I used the walnuts anyway and the salad was still delicious! Here's my guesstimate amounts for one person:

10 - 12 Brussels sprouts, trimmed of any dried leaves and at the root

1 - 2 tablespoons golden raisins

1 - 2 tablespoons walnuts

Parmesan cheese, shaved

olive oil

champagne vinegar (or whatever you like)

sea salt/kosher salt & black pepper

Dice the sprouts into about 1/4" cubes (many of the leaves will fall off in the process--that's fine). Bring a pot of water to a boil. Add some salt and throw in the sprouts. Blanch for a minute or two until bright green (do not overcook!). Drain the sprouts under cold water to stop the cooking process.

Meanwhile, toast walnuts in a 300 degree oven for 5 - 10 minutes until fragrant. Cool and coarsely chop. Mix together the sprouts, raisins, walnuts and cheese. Drizzle over the olive oil and vinegar, then sprinkle w ith salt and pepper. Toss and serve!

See, not diced exactly, often more wedge-y. Doesn't matter!