Ingredients
Salad
- 4 cups shaved Brussels sprouts
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino cheese, optional
- ⅓ cup chopped chives
Dressing
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Brussels sprouts: Thinly slice the Brussels sprouts using a mandoline slicer or a sharp knife to ensure even, delicate shreds. This creates the signature texture of the salad.
- Toss the ingredients together: In a medium-sized bowl, combine the shaved Brussels sprouts with ¼ cup 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. Mix everything thoroughly to ensure even dressing.
- Let flavors meld: Allow the salad to rest at room temperature for 15 minutes. This step softens the Brussels sprouts slightly and lets the flavors blend beautifully.
- Adjust and serve: After resting, taste the salad and adjust the seasoning with additional salt, pepper, or a drizzle of olive oil if desired. Serve immediately for the best crisp texture and fresh flavor.
Notes
- Use a mandoline slicer for the best thin, uniform slices of Brussels sprouts. A sharp knife works in a pinch, but the texture will vary.
- To toast pine nuts, gently heat them in a dry skillet over medium-low heat until golden and fragrant, about 2-3 minutes, stirring constantly to prevent burning.
- Pecorino cheese is optional but adds a lovely salty, tangy flavor; it can be omitted for a vegetarian or lower-sodium version.
- This salad is best eaten the same day to maintain the crispness of the Brussels sprouts.
- For added protein, consider tossing in grilled chicken or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
