Description
A simple, raw brussels sprout dish tossed in a vinaigrette and topped with earthy pistachios and sharp pecorino cheese.
Ingredients
Units
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Vinaigrette
- 1/2 cup (120 ml) olive oil
- 3 Tb (45 ml) balsamic vinegar
- 1/2 tsp honey
- 1 tsp Dijon mustard
- 1 lemon, juiced and zest
- Salt and pepper, to taste
Salad
- 2 cups (480 ml) shaved brussels sprouts
- 1/2 cup (120 ml) chopped pistachios, toasted
- 1/4 cup (60 ml) Pecorino cheese, grated
Instructions
- First make the dressing. Combine all vinaigrette ingredients in a mason jar and shake vigorously to combine. Or you can whisk everything together in a bowl. Set aside.
- To shave brussels sprouts, cut the stem off and cut them in half, discarding any tough outer leaves. . Use a sharp knife and thinly slice the brussels sprouts into thin shavings.
- Add 3-4 tbsp of vinaigrette, 3/4 of the pistachios (saving some for garnish) and most of the shaved cheese (saving some for garnish). Toss everything together gently and allow to sit for a few minutes so dressing can absorb. (You can also let it sit for a few hours if you’re not worried about wilting).
- Plate salad in wide bowl and garnish with more Pecorino cheese and pistachios.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380