Brussels Sprout Salad with Pecorino and Pine Nuts

Brussels Sprout Salad with Pecorino and Pine Nuts is a delightful and flavorful salad that transforms raw Brussels sprouts into a refreshing and crunchy dish. Slicing the Brussels sprouts thinly and marinating them in a zesty vinaigrette made with lemon juice and Dijon mustard softens their rawness and brings out their natural flavors. Topped with toasted pine nuts and shredded Pecorino Romano, this salad becomes a perfect combination of crunch and nutty richness. Whether you serve it as a side dish or a light main course, this Brussels sprout salad is sure to impress with its vibrant taste and texture.

SERVES 8

INGREDIENTS:

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 small shallot, minced
• 1 garlic clove, minced
• Salt and pepper to taste
• 6 tablespoons extra-virgin olive oil
• 2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
• 3 ounces Pecorino Romano cheese, shredded (1 cup)
• ½ cup pine nuts, toasted

INSTRUCTIONS:

1. In a large bowl, whisk together the lemon juice, Dijon mustard, minced shallot, minced garlic, and ½ teaspoon of salt. While whisking constantly, drizzle in the extra-virgin olive oil to create the vinaigrette.
2. Add the thinly sliced Brussels sprouts to the vinaigrette and toss to combine. Allow the Brussels sprouts to sit in the dressing for at least 30 minutes, up to 2 hours. This will marinate the sprouts and soften their rawness.
3. Stir in the shredded Pecorino Romano and toasted pine nuts, adding a layer of nutty richness and crunch to the salad.
4. Season the salad with salt and pepper to taste and serve.

TIPS:

• Thinly Slicing Brussels Sprouts: To achieve the best texture, slice the halved Brussels sprouts as thinly as possible. A sharp chef’s knife works well for this task, ensuring the sprouts are finely sliced.
• Marinating Brussels Sprouts: The key to reducing the rawness of the Brussels sprouts is marinating them in the lemon juice and Dijon mustard dressing for at least 30 minutes, up to 2 hours. This will soften the sprouts and enhance their flavor.
• Toasting Pine Nuts: Toasting the pine nuts enhances their flavor and brings out their nuttiness. To toast the pine nuts, heat them in a dry skillet over medium heat, stirring frequently until they are lightly golden and fragrant. Be careful not to burn them.
• Shredding Pecorino Romano: Shred the Pecorino Romano on a coarse grater to achieve a fine texture that evenly distributes throughout the salad.

VARIATIONS:

Brussels Sprout Salad with Cheddar, Hazelnuts, and Apple:

• Substitute 1 cup shredded sharp cheddar for Pecorino.
• Replace pine nuts with ½ cup toasted, skinned, and chopped hazelnuts.
• Add 1 Granny Smith apple, cored and cut into ½-inch pieces, along with the cheese and nuts.

Brussels Sprout Salad with Smoked Gouda, Pecans, and Dried Cherries:

• Swap Pecorino for 1 cup shredded smoked gouda.
• Replace pine nuts with ½ cup toasted and chopped pecans.
• Add ½ cup chopped dried cherries to the salad with the cheese and nuts.

Brussels Sprout Salad with Pecorino and Pine Nuts is a delectable and refreshing salad that showcases the flavors of raw Brussels sprouts in a delightful way. The marinating process softens and seasons the sprouts, while the toasted pine nuts and shredded Pecorino Romano add a satisfying crunch and nutty richness. Enjoy this salad as a side dish or a light main course, and impress your guests with its vibrant taste and texture.