Lighten up your holiday meal with this refreshing salad tossed with sharp, salty cheese, bright lemon zest, and clean mint. The irresistible flavor combination just might win over the Brussels sprouts skeptics at the table!
Yield: 6 to 8 servings
Active Time: 15 minutes
1 pound Brussels sprouts, discolored or tough outer leaves discarded
1 large shallot, minced
Zest and juice of 2 large lemons
¾ cup shredded parmesan or pecorino cheese
½ cup mint leaves
Small pinch salt
Freshly ground black pepper, to taste
3 to 4 tablespoons olive oil
1 tablespoon toasted pine nuts
1 tablespoon sesame seeds
Special equipment: Mandoline
Holding each Brussels sprout by the stem end, cut into very thin slices using a mandoline. Toss in a large bowl with shallot, lemon zest, shredded cheese, mint leaves, salt, and pepper. Add lemon juice and olive oil and toss to coat. Serve topped with pine nuts and sesame seeds.
Photo credit: Paul Delmont
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