My Favorite Brussels Sprouts Salad
I don’t love Brussels sprouts. I love this Brussels sprouts salad- and I know you will too.
I recently made this salad for about 20 girlfriends of mine for a girls' bunco night. I made it along side delicious, cheesy pasta dishes and guess what was gobbled up first? The salad. Everyone said they “NEEDED” the recipe so here it is- and spoiler alert its SUPER EASY.
Servings: 4 people
Ingredients
- 4 cups of cleaned and thinly sliced Brussels sprouts
- 1 cup grated Gruyere cheese- i liked the more aged kind for a nutty flavor
- 1/3 cup raw pine nuts
- 8 tablespoons olive oil
- 6 tablespooons champagne vinegar
- 1 tablespoon whole grain mustard
- 1/2 teaspoon fresh cracked black pepper
- 1 1/2 teaspoons kosher salt
Instructions
- In a dry skillet add the pine nuts. Toast the pine nuts on medium heat moving them constantly just until you begin to see a little color on the pine nuts. The second you see color and smell them a little turn it off and take it off the heat - or else they will burn.
- Put the pine nuts into bowl or mason jar with a lid- I think the mason jar is just the easiest way and you can keep it in the fridge!
- Then add the olive oil to the jar of warm pine nuts. This allows the nut flavor to infuse into the olive oil.
- Next add in the vinegar, mustard, salt and pepper.
- Put the lid on and secure before shaking vigorously for 30 seconds.
- Add the sliced Brussels sprouts to a large bowl with the cheese and drizzle on the dressing. There may be extra dressing depending on how much dressing you like.
- Toss it well and serve. This salad also keeps very well and will be good the next day even!
Notes
with love & salt,
em