Shaved Brussels Sprout Salad (Print Version)
# Ingredients:
→ Salad
01 -
450 g Brussels sprouts, trimmed and thinly sliced
02 -
110 g pecorino Romano cheese, cut into 6 mm cubes
03 -
1 medium Honeycrisp apple, cored and finely chopped
04 -
90 g pine nuts
05 -
50 g dried currants
→ Dressing
06 -
3 tablespoons extra virgin olive oil
07 -
2 tablespoons fresh lemon juice
08 -
1 tablespoon maple syrup
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon fine sea salt
12 -
1/4 teaspoon ground black pepper
# Instructions:
01 -
Place the sliced Brussels sprouts, cubed pecorino Romano, chopped apple, pine nuts, and currants in a large mixing bowl.
02 -
In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified.
03 -
Drizzle the prepared dressing over the salad. Gently toss until all ingredients are thoroughly coated.
04 -
Serve immediately or refrigerate until ready to serve. Enjoy chilled for best texture.
# Notes:
01 -
Brussels sprouts are easiest to slice finely using a mandoline or food processor fitted with a slicing disc.
02 -
Toasting the pine nuts in a dry pan over medium heat enhances their aroma and flavor.