Brussels Sprouts Salad
A fresh, crunchy Brussels sprouts salad with shaved sprouts, lemon juice, toasted pine nuts, dried cranberries, optional Pecorino cheese, and chives.
- Category: Salad
- Method: No Cook
- Diet: Vegetarian
Ingredients
Scale
- 4 cups Brussels sprouts, thinly shaved
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- ¼ cup fresh lemon juice
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup grated Pecorino cheese (optional)
- ⅓ cup chopped chives
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Begin by thinly slicing your Brussels sprouts. A mandoline works beautifully for achieving delicate, uniform shavings, or use a very sharp knife. Place the shaved sprouts into a medium-sized mixing bowl.
- To the bowl with the Brussels sprouts, add the ¼ cup extra-virgin olive oil, fresh lemon juice, toasted pine nuts, dried cranberries, grated Pecorino cheese (if using), and chopped chives.
- Season generously with sea salt and freshly ground black pepper. Toss all the ingredients together thoroughly until the sprouts are well coated with the dressing.
- Allow the salad to rest at room temperature for at least 15 minutes. This brief resting period helps the flavors meld and slightly softens the Brussels sprouts.
- Before serving, taste the salad and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference. Finish with an additional drizzle of olive oil if desired.
- This hearty salad holds up well, making it a perfect dish to prepare a few hours in advance for gatherings.
Notes
- Use a mandoline or very sharp knife for thin, uniform shavings of Brussels sprouts.
- Pecorino cheese is optional.
- Rest the salad at room temperature for at least 15 minutes to meld flavors.
- The salad holds up well and can be prepared a few hours in advance.
- Adjust seasonings and add extra olive oil before serving as desired.
Find it online: https://www.masterthecook.com/brussels-sprouts-salad/