This is a simply prepared salad, but the details really count here. Shred the Brussels sprouts as finely as possible and let them marinate in the lemon vinaigrette for at least 30 minutes. Enjoy!
Brussels Sprout Salad
Courtesy of America's Test Kitchen
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)
1/2 cup pine nuts, toasted
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.
Fold in Pecorino and pine nuts. Season with salt and pepper to taste. Serve.
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