Brussels Sprout Salad with Pecorino and Tangerines

Brussels Sprout Salad with Pecorino and Tangerine (1114)
Erin Kunkel
Total Time 30 mins

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.

 

This recipe, and others like it, can be found in the article “25 Cozy and Festive Recipes You Should Cook This December.”

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
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories83
% Daily Value *
Total Fat 6.2g8%
Saturated Fat 1.1g6%
Cholesterol 1.5mg1%
Sodium 114mg5%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.9g7%
Protein 1.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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
Brussels Sprout Salad with Pecorino and Tangerines
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