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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
pound Brussels sprouts, shredded or cut into a fine slaw
tablespoons Zante currants
tablespoons pine nuts
ounces parmesan, grated
Juice of one lemon
tablespoons extra-virgin olive oil
Salt and pepper
- 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.