Brussels Sprout Salad

Name: Brussels Sprout Salad
Cuisine: European, Mediterranean
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 very thin; 3 ounces Pecorino Romano cheese, shredded (1 cup); ½ cup pine nuts, toasted

3 steps

This appealing new salad was just a few tweaks away from a permanent place on our table.

Updated at: Thu, 17 Aug 2023 13:15:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories244.6 kcal (12%)

Total Fat20.3 g (29%)

Carbs12.2 g (5%)

Sugars3 g (3%)

Protein8 g (16%)

Sodium300.2 mg (15%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 tablespoonslemon juice

2 tablespoonsdijon mustard

6 tablespoonsextra-virgin olive oil

2 poundsbrussels sprouts

trimmed, halved, and sliced very thin

1 cupPecorino Romano cheese

shredded

½ cuppine nuts

toasted

Instructions

Step 1

Slice the sprouts as thin as possible. Shred the Pecorino Romano on the large holes of a box grater.

Step 2

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.

Step 3

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

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