Brussels Sprout Salad with Pecorino and Tangerines

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Brussels Sprout Salad with Pecorino and Tangerines

If you've never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.

Makes 10 cups (serving size: 1/2 cup)

Ingredients

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2 pounds brussels sprouts, trimmed
1/2 cup thinly sliced red onion
4 tangerines, peeled and segmented
1/2 cup extra-virgin olive oil
1/3 cup lemon juice
1/4 cup plus 2 tbsp. grated pecorino cheese
1 teaspoon kosher salt
1/2 teaspoon pepper

Preparation

Total: 30 Minutes

AT HOME (UP TO 1 DAY AHEAD)

1. Slice brussels sprouts very thinly. Pack sprouts, red onion, and tangerine segments in separate resealable plastic bags. Chill.

2. Put oil, lemon juice, 1/4 cup cheese, the salt, and pepper in a jar with a tight-fitting lid. Chill.

AT THE PARTY

3. Put sprouts, onion, and tangerines in a large salad bowl. Shake dressing well and pour over salad; toss very well. Sprinkle with remaining 2 tbsp. cheese.

Created date

October 2014

Nutritional Information

Calories 83
Caloriesfromfat 65 %
Protein 1.9 g
Fat 6.2 g
Satfat 1.1 g
Carbohydrate 6.5 g
Fiber 1.9 g
Sodium 114 mg
Cholesterol 1.5 mg