0300kcal[8.2] Brussels Sprout Salad with Pecorino and Pine Nuts

Name: *0300kcal[8.2]* Brussels Sprout Salad with Pecorino and Pine Nuts
Prep time: 2 h 15 min
Total time: 2 h 15 min
Ingredients: 2 tbsp lemon juice; 1 tbsp Dijon mustard; 1 shallot (small, minced); 1 garlic clove (minced); ¼ cup extra-virgin olive oil; 450g Brussels sprouts (trimmed, halved, and sliced very thin); 60g Pecorino Romano (⅔ cup, cheese, shredded); ¼ cup pine nuts (toasted); Salt (to taste); Pepper (to taste)

1 step

Prep:2h 15min

The Complete Mediterranean Cookbook To make Brussels sprouts shine in a salad, we needed to get rid of some of their vegetal rawness. Rather than cooking the sprouts, we sliced them very thin and then marinated them in a bright vinaigrette made with lemon juice and Dijon mustard. The 30-minute soak in the acidic dressing softened and seasoned the sprouts, bringing out and balancing their flavor. Toasted pine nuts and shredded Pecorino Romano added to our salad just before serving added a layer of crunch and nutty richness. Slice the sprouts as thinly as possible. Use the large holes of a box grater to shred the Pecorino Romano.

Updated at: Thu, 17 Aug 2023 06:39:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories295.9 kcal (15%)

Total Fat25.3 g (36%)

Carbs12.9 g (5%)

Sugars3.2 g (4%)

Protein9.4 g (19%)

Sodium451.9 mg (23%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbsplemon juice

1 Tbspdijon mustard

¼ cupextra-virgin olive oil

450gBrussels sprouts

trimmed, halved, and sliced very thin

60gPecorino Romano

¼ cuppine nuts

Instructions

Step 1

Whisk lemon juice, mustard, shallot, garlic, and ½ teaspoon salt together in large bowl. Whisking constantly, slowly drizzle in oil. Add Brussels sprouts, toss to coat, and let sit for at least 30 minutes or up to 2 hours. Stir in Pecorino and pine nuts. Season with salt and pepper to taste. Serve.