BRUSSELS SPROUT SALAD
1 tablespoon butter
1/2 yellow onion, minced
1/2 cup unsalted shelled pistachios
1/2 teaspoon red pepper flakes
20 Brussels sprouts, leaves separated
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese, optional
In a large skillet on cooktop over medium heat, melt butter. Add onions and sauté 4 minutes or until transparent.
Add pistachios and pepper flakes. Continue to sauté 3 minutes. Toss with sprouts and cook 3 minutes.
Add lemon juice and continue to cook about 3 minutes more or until sprouts are bright green and slightly tender.
Season with salt. Sprinkle cheese, if desired, over all immediately before serving.
Yield: Makes 6 servings