Brussel Sprout Salad

Who would have known, that the vegetable we all disliked so much as kids,  would make such a come back on the restaurant menus and home dinner tables.

Brussel sprouts when cooked mellow in flavor and take on a certain sweetness.  Since this salad is made with raw brussel sprouts, balancing the other flavors of the salad is critical so the sharpness of the sprouts is not overpowering. 

It is a nice change for all you brussel sprout lovers!

As Always,

ENJOY!

INGREDIENTS

16 oz. brussel sprouts, shredded fine

1/2 cup pine nuts, toasted

1/2 cup pecorino cheese, coarsely grated

Lemon Vinaigrette

1 -1 1/2 Tbs. lemon juice

1 Tbs. dijon mustard

1 small clove garlic, finely minced

1 Tbs. shallot, finely minced

salt

pepper

1/2 cup Extra Virgin Olive Oil

plus additional EVO oil

      Rinse sprouts, trim ends, cut in half, and finely shred on cutting board using a very sharp knife. Place shredded sprouts in large salad bowl.  Toast pine nuts, in skillet on medium heat, paying close attention not to burn them. Add to salad bowl.  Shred pecorino cheese on small grate of box grater, do not use super fine grate as you would if adding to pasta.  You want to see and taste the strands of cheese. Add to salad bowl.

   To make the vinaigrette, I like to add all the ingredients to a mason jar and give it a good shake for 30 seconds to emulsify all the ingredients. 

    Pour half of the vinaigrette on the salad, with a splash of additional olive oil and toss.  Taste the salad and add more vinaigrette or oil as needed.