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Brussels sprouts, watercress & pear salad with Parmesan crisps

2
Points®
Total Time
26 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy

Ingredients

Grated Parmesan cheese

¼ cup(s)

Lemon zest

1 tsp, grated

Fresh lemon juice

2 Tbsp

Extra virgin olive oil

1 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp

Brussels sprouts

10 oz, trimmed and halved

Fresh watercress

8 cup(s), trimmed

Pear

2 medium, 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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