Brussels Sprout and Arugula Salad with Walnuts
Walnut oil has a rather short shelf life, only 6 to 8 months. To forestall spoilage, check the date of the pressing on the label to make sure the oil is fairly fresh and store it in the refrigerator.
- 1 lb. brussels sprouts, trimmed
- 1/2 cup chopped walnuts
- 1 1/2 Tbs. walnut oil
- 1 Tbs. cider vinegar
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup arugula leaves
Using a mandoline, thinly shave the brussels sprouts lengthwise.
In a small fry pan over medium-low heat, toast the walnuts, stirring, until starting to brown, about 5 minutes. Let cool.
Put the shaved brussels sprouts in a bowl and add the walnut oil, vinegar, salt and pepper and gently mix.
Divide the arugula among individual plates. Spoon the brussels sprouts and their juices over the arugula, garnish with the walnuts and serve immediately. Serves 4.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).