WHY THIS RECIPE WORKS Slicing raw Brussels sprouts very thin and then marinating them in a lemony, mustardy vinaigrette really makes them shine in this salad. We gave them a 30-minute soak in the acidic dressing, which softened and seasoned the sprouts, tempering their flavor. Adding toasted pine nuts and shredded Pecorino Romano just before serving brought a layer of crunch and nutty richness. Slice the Brussels sprouts as thin as possible; if you have a food processor with a slicing disk, you can use that for the job. Use the large holes of a box grater to shred the Pecorino Romano.
Serves 6 to 8
TOTAL TIME: 45 minutes
INGREDIENTS
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
- 2 pounds Brussels sprouts, trimmed, halved, and sliced thin
- 3 ounces Pecorino Romano cheese, shredded (1 cup)
- ½ cup pine nuts, toasted
INSTRUCTIONS
- Whisk lemon juice, mustard, shallot, garlic, and ½ teaspoon salt together in a large bowl.
- While whisking constantly, drizzle in oil until combined.
- Add Brussels sprouts and toss to combine.
- Cover and let sit at room temperature for at least 30 minutes or up to 2 hours.
- Stir in Pecorino and pine nuts.
- Season with salt and pepper to taste.
- Serve.
VARIATIONS
- BRUSSELS SPROUT SALAD WITH CHEDDAR, HAZELNUTS, AND APPLE:
Substitute 1 cup shredded sharp cheddar for Pecorino and ½ cup hazelnuts, toasted, skinned, and chopped, for pine nuts. Add 1 Granny Smith apple, cored and cut into ½-inch pieces, with cheese and nuts.
- BRUSSELS SPROUT SALAD WITH SMOKED GOUDA, PECANS, AND DRIED CHERRIIES:
Substitute 1 cup shredded smoked gouda for Pecorino and ½ cup pecans, toasted and chopped, for pine nuts. Add ½ cup chopped dried cherries with cheese and nuts.
