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  • 16 shelled roasted chestnuts

  • 1 pound brussels sprouts

  • 2 carrots, peeled

  • 1 cup grated Parmesan

  • ¼ cup lemon and oil dressing

  • 1 tablespoon honey

  • ½ teaspoon salt

Ingredients

With roasted chestnuts, shaved brussels sprouts, carrots, parmesan, with lemon, honey and oil dressing.

BRUSSELS SPROUTS SLAW

  1. Trim the sprouts well, cutting away an ample slice from the bottom, letting the first layer or two of discolored leaves fall off. Slice them thin, using a sharp knife, a mandolin or - recommended for maximum safety - drop them through the shoot of a food processor fitted with a shredder attachment.

  2. Shred the carrots and mix them in.

  3. Chop the chestnuts coarsely. Mix them in.

  4. Sprinkle on the cheese. Toss thoroughly.


  5. Dissolve the honey and salt in the dressing. Use heat if necessary, but do not allow to get too hot. Pour the dressing on the slaw and mix thoroughly.

Instructions

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