Happy Monday, Noshers! How was your weekend? Mine sure was delicious – you may have caught a glimpse of it on my Instagram feed! Today I’m excited to share with you a recipe I put together for a fresh and tangy salad featuring my favorite vegetable – the Brussels sprout! You may have seen my other Brussels sprouts posts (here and here), but this is the first time I’ve used Parmigiano Reggiano with this cruciferous cutie.
In my continuing partnership with Whole Foods, I was approached to put together a recipe featuring the “undisputed king of cheese” – Parmigiano Reggiano. As part of their annual celebration of this crunchy, flavorful cheese, Whole Foods will attempt to re-claim the Guinness World Record for “Most Wheel of Parmigiano Cheese Wheels Cracked Simultaneously” this Saturday at 3pm NYC time. If you find yourself near a local Whole Foods on Saturday, pop in and check it out!
My relationship with Parmigiano Reggiano began at an early age – I was a cheese fan as a wee tot! This tangy topping was first introduced to my palate in the shredded variety over spaghetti and soup. I graduated to luscious crumbles served in-wheel at an event in college, and the crunchy tyrosine crystals never fail to disappoint. So I knew straightaway for my recipe that I wanted to combine Parmigiano with sprouts to create a salad plate of epic deliciousness! A little prosciutto never hurt anyone either. Armed with a Whole Foods giftcard in my hot little hands, I set out on a grab-happy food shopping spree. Want to try this salad out for yourself?
You will need:
- 1.5 lbs Brussels sprouts, cleaned
- 1/3 cup olive oil
- Juice of half a lemon
- 2 slices of prosciutto, chopped
- Fresh ground pepper, to taste
- Fresh shaved Parmigiano – I estimate I used 1/4 cup
1. Using a mandolin slicer or a food processor, thinly slice Brussels sprouts. A small amount of sprouts makes a large amount of salad – consider yourself warned!
2. Toss with olive oil, lemon juice, prosciutto, shaved Parmigiano, and cracked pepper to taste. Top with more cheese and serve.
This salad was super tangy and light, yet still a touch hearty with the cheese and prosciutto. I added a ton of pepper – I like things spicy! This recipe would make a great side dish or lunch. Give it a try and let me know what you think!
What is your favorite way to eat Parmigiano Reggiano?