Recipe courtesy of Miri Plowman
This salad is great as a first course salad, or as an addition to the entrée course. It is also hearty enough to be eaten as a hearty lunchtime salad.
- 1 lb Brussels sprouts, trimmed and thinly shaved on a mandolin
- 2 pints shiitake mushrooms
- ½ cup walnuts
- ½ cup good quality Parmesan, or aged Gouda, shaved into wide wedges if possible
- 1-2 Tbps Sherry vinegar
- 2 Tbps butter or olive oil
- extra olive oil (optional)
- salt and pepper
Heat butter in a wide bottom cast iron skillet, on medium to high heat. Add whole shiitake mushrooms and season with salt and pepper. Saute mushrooms until lightly brown. Add shallot turn down heat and sauté shiitake with shallots for another minute.
Add the walnuts to the pan before the shallots are completely sweated. Stir the mixture regularly for 1-2 minutes; be careful to not let the walnuts burn. Add the shaved brussels and picked thyme to the pan, and turn OFF the heat. Immediately pour in the sherry vinegar and season the mixture with salt and pepper.
Thoroughly combine the ingredients. If the mixture still feels dry, add some extra olive oil to ensure that all of it feels well coated.
At this point incorporate the Parmesan into the salad and serve.