Brussels Sprouts, Watercress & Pear Salad with Parmesan
Grated Parmesan cheese
1 tsp, grated
Fresh lemon juice
Uncooked Brussels sprouts
10 oz, trimmed and thinly sliced
2 bunch(es), trimmed and separated into small sprigs (about 8 loosely packed cups)
2 medium, ripe red variety, halved, cored and thinly sliced
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper.
- Drop Parmesan by tablespoons, 2 inches apart, onto prepared baking sheet, making total of 4 mounds. Bake until golden, 6–7 minutes. Let cool on baking sheet on wire rack. With spatula, remove crisps. Can be stored in airtight container up to 1 day.
- To make dressing, whisk together lemon zest and juice, oil, salt, and pepper in large bowl. Add Brussels sprouts, watercress, and pears; toss until coated. Divide salad evenly among 4 plates; top each salad with Parmesan crisp.
- Serving size: 2 cups salad and 1 crisp