Brussel Sprout Salad

Betty Ellis

By
@BettyEllis

Recipe is from Cook's Country


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Serves:

8-10

Prep:

30 Min

Method:

Blend

Ingredients

3 Tbsp
lemon juice
2 Tbsp
dijon mustard
1 small
shallot
1 clove
garlic
pinch
salt and pepper
6 Tbsp
olive oil, extra virgin
2 lb
brussel sprouts, sliced very thin
3 oz
pecorino romano, shredded
1/2 c
pine nuts, toasted

Directions Step-By-Step

1
Whisk lemon juice, mustard, shallot, garlic, and 1/2 tsp salt together I large bowl. Slowly whisk in oil until incorporated.
2
Toss Brussel sprouts with vinagrette and let sit for at least 30 minutes or up to 2 hours.
3
Fold in Pecorino and pine nuts. Season with salt and pepper to taste.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American