Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 99.1
- Total Fat: 3.8 g
- Cholesterol: 5.0 mg
- Sodium: 238.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 4.4 g
- Protein: 4.4 g
View full nutritional breakdown of Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino calories by ingredient
Introduction
One of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. One of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino.Number of Servings: 6
Ingredients
-
3 cups of brussells , large if possible.
*Extra Virgin Olive Oil, 1 tbsp
*percorino romano cheese - grated Rozzano, 6 tbsp
Honey,1 teaspoon
Whole Grain Mustard, 1 tsp
Lemon, fresh squeezed, juice of one whole lemon, 1 serving (remove)
1/2 a small Red Onion Raw
Directions
Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!
Serving Size: 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user FATESKID.
In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!
Serving Size: 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user FATESKID.