Categories: Cold Side Dishes
Ingredients
- 3 cups Brussels sprouts
- 1 large bunch Tuscan kale, center stems discarded
- 1 small clove garlic
- 1 small shallot
- 1 cup finely grated pecorino
- 1/2 cup extra-virgin olive oil
- 1/2 cup toasted pine nuts
- 2 tablespoons Dijon mustard
- 3 lemons, zested and juiced
- Salt and freshly ground black pepper
Directions
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In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste.
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Add in the shredded vegetables and toss well to combine.
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Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.