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Brussel Sprout Salad Recipe

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This recipe for Brussel Sprout Salad is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons lemon juice
2 tablesppons Dijon mustard
1 small shall, minced
1 garlic clove, ,mined
S&P
6 tablesppons extra-virgin olive oil
2 lbs. Brussel sprout, trimmed, halved, and sliced very thin
3 ounces Pecorino Roman cheese, shredded (1 cup)
1`/2 cup pine nuts, toasted
Directions:
Directions:
Whisk lemon juice, mustard, shallot, garlic, 1/2 tsp. salt and pepper together. Slowly whisk in oil until incorporated. Toss Brussel sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.

fold in cheese and nuts.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This isn't your old cooked, mushy Brussel sprout!!!

 

 

 

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