Brussel Sprout Salad
3 Tbsplemon juice
2 Tbspdijon mustard
pinchsalt and pepper
6 Tbspolive oil, extra virgin
2 lbbrussel sprouts, sliced very thin
3 ozpecorino romano, shredded
1/2 cpine nuts, toasted
How to Make Brussel Sprout Salad
- Whisk lemon juice, mustard, shallot, garlic, and 1/2 tsp salt together I large bowl. Slowly whisk in oil until incorporated.
- Toss Brussel sprouts with vinagrette and let sit for at least 30 minutes or up to 2 hours.
- Fold in Pecorino and pine nuts. Season with salt and pepper to taste.