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

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.

How to Make It

Step 1
1

AT HOME (UP TO 1 DAY AHEAD)

Step 2
2

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

Step 3
3

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

Step 4
4

AT THE PARTY

Step 5
5

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.

Ingredients

 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

Directions

Step 1
1

AT HOME (UP TO 1 DAY AHEAD)

Step 2
2

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

Step 3
3

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

Step 4
4

AT THE PARTY

Step 5
5

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.

Brussels Sprout Salad with Pecorino and Tangerines