Description
A fresh and vibrant shaved Brussels sprout salad combining tangy lemon juice, toasted pine nuts, dried cranberries, and optional grated pecorino cheese. This easy-to-make salad is perfect for holiday gatherings or a healthy lunch, ready in just 15 minutes with minimal ingredients and prep.
Ingredients
Salad Ingredients
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh lemon juice
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino cheese (optional)
- ⅓ cup chopped chives
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Shave the Brussels sprouts: Thinly slice the Brussels sprouts using a mandoline slicer if available to achieve uniform thin slices. This helps create a delicate texture and allows the dressing to coat evenly.
- Combine ingredients: Place the shaved Brussels sprouts into a medium bowl. Add the extra-virgin olive oil, fresh lemon juice, toasted pine nuts, dried cranberries, grated pecorino cheese if using, chopped chives, and season with sea salt and freshly ground black pepper.
- Toss to mix: Gently toss all the ingredients together until the Brussels sprouts are well coated with the olive oil and lemon juice, and the other components are evenly distributed throughout the salad.
- Let it rest: Allow the salad to sit at room temperature for 15 minutes. This resting time softens the Brussels sprouts slightly and allows the flavors to meld beautifully.
- Adjust seasoning and serve: Taste the salad and adjust salt and pepper as desired. Drizzle with a little more olive oil if preferred, then serve as a fresh, crisp side dish or pack for lunch.
Notes
- Use a mandoline slicer for even thin slices; a sharp knife works but takes more time.
- To toast pine nuts, warm them in a dry skillet over medium heat until golden and fragrant, stirring constantly to avoid burning.
- The pecorino cheese is optional but adds a salty, nutty flavor that complements the other ingredients.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- For a nut-free version, omit pine nuts and add toasted pumpkin seeds instead.
