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Try this gorgeous side dish thanks to Matt Moran.
Halve the Brussels sprouts lengthways, then finely shred (chiffonade) and combine in a bowl with
The olive oil and vinegar. Season to taste, then finely grate a handful of Parmigiano-Reggiano and
Toss to combine. Taste mixture to ensure there’s enough cheese, vinegar and olive oil to coat the
Brussels sprouts – add more of each and adjust seasoning if necessary.
Place the mixture onto a plate and garnish with the chive batons, using a peeler add some extra
Parmigiano-Reggiano shavings to the finish dish before serving.
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