A recipe that is enough to convert even the most ardent sprouts–averse folk.
450g brussels sprouts
5 tbsp Aristeon lemon infused olive oil
½ tsp salt
½-1 tsp whole black peppercorns, crushed
115g pecorino cheese, grated or shaved
1. Rinse the sprouts, then pat dry with kitchen roll. Remove any discoloured outer leaves, then cut the sprouts in half, lengthways. Very thinly slice them the sprouts crossways, transferring to a large, shallow serving bowl as you go.
2. Drizzle the lemon infused oil over the sprouts, sprinkle with salt, pepper and toss well. Lay the cheese on the top of the salad and serve immediately.
Recipe supplied by Aristeon.
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