Brussels Sprout Salad

Name: Brussels Sprout Salad
Yield: Serves 8
Ingredients: 3 tablespoons, lemon juice; 2 tablespoons, Dijon mustard; 1 small, shallot, minced; 1 , garlic clove, minced; , Salt and pepper; 6 tablespoons, extra-virgin olive oil; 2 pounds, brussels sprouts, trimmed, halved, and sliced very thin; 3 ounces, Pecorino Romano cheese, shredded (1 cup); 1/2 cup, pine nuts, toasted

14 comments

Appears in Cook's Country October/November 2013, America's Test Kitchen TV

This appealing new salad was just a few tweaks away from a permanent place on our table.

SERVES8

TIME25 minutes, plus 30 minutes resting

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WHY THIS RECIPE WORKS

Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully an...

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