Brussels Sprouts, Watercress & Pear Salad with Parmesan
2
Points®
Total time: 27 min • Prep: 20 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Bitter, peppery, sweet, and meaty, this salad is a flavorful epiphany of harmonizing ingredients. Pears work so well here, but apples or crisp Fuyu persimmons would also be lovely. The Parmesan crisps work best with freshly grated Parmesan cheese from a wedge, but you could also substitute Pecorino, Asiago, or Grana Padano cheese for a similar result. This is an impressive salad starter for a dinner party. You can prep all the ingredients in advance and then store them separately, and then combine them with the dressing just before serving.
Ingredients
Grated Parmesan cheese
4 Tbsp
Lemon zest
1 tsp, grated
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp
Brussels sprouts
10 oz, trimmed and thinly sliced
Fresh watercress
2 bunch(es), trimmed and separated into small sprigs (about 8 loosely packed cups)
Pear
2 medium, ripe red variety, halved, cored and thinly sliced
Instructions
1
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper.
2
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.
3
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.
4
Serving size: 2 cups salad and 1 crisp
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