Brussels Sprout Salad
By á-4084
Rate this recipe
4.8/5
(5 Votes)
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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
Details
Adapted from cookscountry.com
Preparation
Step 1
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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