So, I was never the biggest fan of Brussels sprouts until I tried them smothered in cheese and bacon at this tapas restaurant called Spuntino. Granted, everything tastes good smothered in grease but it opened up my palette and I started to play around with a couple of different recipes. It’s safe to say I’m definitely a fan of Brussels sprouts now, and this recipe is quick, healthy and SO DAMN GOOD.
Yield: 4-6Author: Victoria
Shaved Brussels sprout salad with pecorino and dijon viniagerette
prep time: 10 MINScook time: 5 MINStotal time: 15 mins
This brussels sprout salad is the perfect side dish or can be enjoyed completely on it’s own. You no longer have to hide this super-food in your napkin, even the pickiest eaters will love this recipe.
For the salad
1 quart of thinly shaved brussels sprouts (available in most food stores already shaved)
1 cup of roasted pecans , broken up
1 cup of Pecorino Romano
optional : crispy prosciutto
For the dressing
1 teaspoon Dijon mustard
3 tablespoons of olive oil
1 tablespoon of red wine vinegar
salt and pepper to taste
dash of Herbs of Provence seasoning
fresh squeezed lemon
In a medium salad bowl, toss the shaved Brussels sprouts, pecorino and roasted pecans together. Separately, mix all of the ingredients for the dressing in a small bowl. I always taste as I go, sometimes I like to add a little bit more Dijon to give it a kick.
This salad is super easy and very delicious. My boyfriend who was convinced he hates Brussels sprouts ate his entire bowl and asked if there was more. For an easy and light weeknight dinner, add shredded chicken or turkey.