Raw Brussels Sprout Salad with Pecorino and Pine Nuts
Crunchy shredded sprouts with salty cheese and toasted nuts
Why This Recipe Works
Shredding Brussels sprouts thin and letting them rest in a bright lemon vinaigrette softens their tough texture while maintaining a satisfying crunch. This technique makes for a resilient salad that holds up much better than traditional lettuce salads.
Instructions
Whisk the lemon juice, mustard, shallot, garlic, and salt in a large bowl until well combined.
Drizzle in the oil while whisking constantly until the dressing is smooth and emulsified.
Add the Brussels sprouts and toss thoroughly to coat, then let the salad sit for at least 30 minutes—the acid in the dressing will tenderize the raw greens.
Stir in the Pecorino and pine nuts, then season with additional salt and pepper and serve while the nuts are still crunchy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
