brussel sprout salad

Name: Brussel Sprout Salad
Prep time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoon(s) lemon juice; 2 tablespoon(s) dijon mustard; 1 small shallot; 1 clove(s) garlic; pinch(es) salt and pepper; 6 tablespoon(s) olive oil, extra virgin; 2 pound(s) brussel sprouts, sliced very thin; 3 ounce(s) pecorino romano, shredded; 1/2 cup(s) pine nuts, toasted

5 Pinches 1 Photo

Betty Ellis

The Villages, FL

Updated on Apr 17, 2016

Recipe is from Cook's Country

Rate

prep time 30 Min

cook time

method Blend

yield 8-10 serving(s)

Ingredients

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

How To Make brussel sprout salad

Step 1

Whisk lemon juice, mustard, shallot, garlic, and 1/2 tsp salt together I large bowl. Slowly whisk in oil until incorporated.

Step 2

Toss Brussel sprouts with vinagrette and let sit for at least 30 minutes or up to 2 hours.
Step 3

Fold in Pecorino and pine nuts. Season with salt and pepper to taste.
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