Brussels Sprout Salad

Photo by Lee C.
Adapted from cookscountry.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookscountry.com

Ingredients

  • 3

    tablespoons lemon juice

  • 2

    tablespoons Dijon mustard

  • 1

    small shallot, minced or grated

  • 1

    garlic clove, minced

  • Salt and pepper

  • 6

    tablespoons extra-virgin olive oil

  • 2

    pounds Brussels sprouts, trimmed, halved, and sliced very thin

  • 1/2

    cup toasted pine nuts

  • 1

    cup shredded pecorino cheese

Directions

Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours. 2. Fold in pine nuts and cheese. Season with salt and pepper to taste. Serve.

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