Author Notes: We are addicted to the Brussels sprouts salad recipes from merrill (http://www.food52.com/recipes…), amanda (http://www.food52.com/recipes…) and mrslarkin (http://www.food52.com/recipes…), and just keep on looking for more. This is one of our favorite variations. —QueenSashy
Serves: 6
Ingredients
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1
pound Brussels sprouts, shredded or cut into a fine slaw
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4
tablespoons Zante currants
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5
tablespoons pine nuts
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4
ounces parmesan, grated
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Juice of one lemon
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5
tablespoons extra-virgin olive oil
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Salt and pepper
Directions
- Place the pine nuts into a small skillet and toast over medium heat. Shake the skillet frequently — pine nuts are rich in oils and can burn easily. When the pine nuts are golden and fragrant take the pan off the heat and transfer the pine nuts to a plate to cool.
- In a small bowl, whisk together the lemon juice, salt and pepper. Whisk in the olive oil until the dressing is emulsified.
- In a large bowl, combine the Brussels sprouts, currants and pine nuts. Add the dressing and toss gently. Fold in the cheese and serve immediately.