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Brussels Sprout Salad with Pistachios and Pecorino makes for an elegant holiday side dish. The lemon Dijon vinaigrette gently wilts the sprouts and a coating of salty Pecorino cheese is added, rounding out all of the delicious savory flavors.
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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
Author: Samantha Ferraro

Ingredients

Vinaigrette

  • 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

Salad

  • 2 cups shaved brussels sprouts
  • 1/2 cup chopped pistachios toasted
  • 1/4 cup Pecorino cheese grated

Instructions

  • 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.