Shaved Brussels Sprouts Salad
 
 
Makes 6 servings
Ingredients
  • 1 lemon, zest and juice
  • 3 tablespoons olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound Brussels sprouts, vertically sliced into ⅛”-thick pieces
  • ½ cup pomegranate seeds
  • ¼ cup grated Pecorino Romano cheese
  • ½ cup candied pecans, roughly chopped (see notes)
Instructions
  1. In a large bowl, combine the lemon zest and lemon juice, olive oil, salt and pepper; whisk until emulsified.
  2. Add Brussels sprouts, pomegranate seeds and Pecorino Romano cheese and toss gently to combine. Transfer to a shallow dish or serving platter and top with candied pecans. Serve at room temperature or slightly chilled.
Notes
Make a batch of my Candied Pecans and you will have enough for this recipe and extra for snacking. If you prefer or it’s more convenient, substitute toasted pecans. To toast raw pecans, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegetable-tarte-tatin/