Brussels Sprout Salad with Pecorino and Pine Nuts
Thinly sliced raw sprouts marinated in a bright lemon-mustard vinaigrette
Why This Recipe Works
Thinly slicing and marinating raw Brussels sprouts in a bright lemon vinaigrette softens their tough texture and tames their vegetal bite. This hands-off soak allows the flavors to penetrate the greens before adding the salty, nutty crunch of Pecorino and toasted pine nuts.
Instructions
Whisk the lemon juice, mustard, shallot, garlic, salt, and pepper in a large bowl until well combined.
Whisk in the oil in a slow, steady stream until the dressing is smooth and emulsified.
Add the sprouts and toss thoroughly to coat. Let the salad sit for at least 30 minutes—this allows the acid in the dressing to soften the sprouts and season them deeply.
Fold in the Pecorino and toasted pine nuts just before serving. Serve immediately while the nuts are still crisp and the flavors are bright.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dressing can be made up to 2 days in advance and stored in the refrigerator. Toast the pine nuts just before serving.
