4 to 5 cups small brussels sprouts, trimmed
1 cup cherry tomatoes, halved
1 teaspoon minced garlic
1/3 cup julienned (in thin strips) basil
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 tablespoons grated parmesan cheese
Salt and pepper, to taste
Instructions:

Add brussels sprouts to boiling, salted water. Boil until crisp-tender, 3 to 5 minutes. Drain; immerse in ice water to cool. Drain well and let dry, or dry in kitchen towels. Toss with remaining ingredients. Serve at room temperature or chilled.
Makes 4 to 6 servings.