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Shredded Brussels Sprouts Salad with Pecorino and Pine Nuts

This salad packs a satisfying savory punch. If you don't have a food processor, you can slice the sprouts on a mandoline or by hand with a good chef's knife.

Ingredients

  • 1 pound Brussels sprouts, trimmed
  • 1/4 cup pine nuts
  • 1/4 cup grated pecorino romano cheese
  • 2 tablespoons capers, drained
  • Lots of freshly ground black pepper
  • 1/4 cup lemony blender dressing, more to taste (recipe below)

Instructions

  • Fit a standard 12-cup food processor with the slicing disk. Feed Brussels sprouts through the feed tube to slice. Place sliced sprouts into a salad bowl.
  • Place pine nuts in a small, dry pan over medium heat. Cook for a few minutes, tossing once or twice, until fragrant and lightly browned. Add to salad bowl along with cheese, capers, pepper and dressing. Toss well and serve.
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