INGREDIENTS
4 cups (1 L) brussels sprouts
¼ cup (60 mL) extra-virgin olive oil, plus extra for drizzling
¼ cup (60 mL) fresh lemon juice
½ cup (125 mL) pine nuts, toasted
⅓ cup (75 mL) dried cranberries
⅓ cup (75 mL) grated pecorino cheese
⅓ cup (75 mL) chopped chives
Sea salt and freshly ground black pepper
DIRECTIONS
Thinly slice the brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
SERVES: 4AS A SIDE
VEGAN: Skip the cheese.
GLUTEN-FREE
In the fall when I’ve been getting a little too cozy with comfort food, I like to make this salad to lighten things up. Because the brussels sprouts are raw, find the best ones you can. This salad is pretty basic, but I like to make variations by adding shaved apple, shaved fennel, or torn kale pieces, just to name a few.