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.
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.
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