POSTED UNDER
- packed lunch,
- raw,
- Winter
NOTES
This is a hearty raw salad, This works well as a packed lunch as well since the brussels sprouts won’t wilt.
RECIPE
DIFFICULTY
EASY
SERVES
2
PREP TIME
5 MINS
Salad
-
1 1/2lbbrussels sprouts, end trimmed
-
1small clove garlic
-
1shallot
-
1lemon, juiced
-
3tbsolive oil
-
1/4cupPecorino Romano
-
1/4cuptoasted pine nuts
POSTED UNDER
- packed lunch,
- raw,
- Winter
This salad is a minimalist work, an elegant and restrained salad. If I had Italian aristocrats coming for dinner, I would make this salad, being careful of course to use the best olive oil and Pecorino I could find. Go to your local cheese monger and ask to try a few cheeses that would be similar to a Pecorino or a Parmesan, and see what you like the best. The main difference between Parmesan and Pecorino are the regions they come from, and that Parmesan is made from cow’s milk, while Pecorino is made from sheep’s milk. They are both salty, nutty and hard, perfect for grating over your shredded brussel sprouts.
This salad will be great the next day, so make extra to bring to work.