Brussels Sprout Salad with Pistachios and Pecorino
Brussels Sprout Salad with Pistachios and Pecorino makes for an easy and elegant holiday side dish. The lemon Dijon vinaigrette gently wilts the freshly shaved sprouts and a healthy coating of salty Pecorino cheese is added, rounding out all of the delicious savory flavors.
Servings: 1 large salad or 2 side salads
- 1/2 cup olive oil
- 3 Tb balsamic vinegar
- 1/2 tsp honey
- 1 tsp Dijon mustard
- 1 lemon juiced and zest
- Salt and pepper to taste
- 2 cups shaved brussels sprouts
- 1/2 cup chopped pistachios toasted
- 1/4 cup Pecorino cheese grated
First make the dressing. Combine all vinaigrette ingredients in a mason jar and shake vigorously to combine. Or you can whisk everything together in a bowl. Set aside.
To shave brussel sprouts, cut the stem off and cut them in half, discarding any tough outer leaves. . Use a sharp knife and thinly slice the brussel sprouts into thin shavings.
Add 3-4 tablespoons of vinaigrette, 3/4 of the pistachios (saving some for garnish) and most of the shaved cheese (saving some for garnish). Toss everything together gently and allow to sit for a few minutes so dressing can absorb. (You can also let it sit for a few hours if you're not worried about wilting).
Plate salad in wide bowl and garnish with more Pecorino cheese and pistachios.