Brussels Sprouts Salad with Pecorino & Oranges

recipe adapted from Sunset Magazine

serves 3-4

• 2 lbs. Brussels sprouts, trimmed and shredded
• 1/2 cup thinly sliced red onion
• 3 navel oranges, peeled and segmented
• 1/3 cup roasted salted pistachios
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/3 cup plus 2 tablespoons grated Pecorino cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper

 

Put Brussels sprouts, red onion, orange segments, pistachios and 1/3 cup grated pecorino in a large bowl. In a small bowl or jar whisk olive oil, lemon juice and the salt & pepper together. Drizzle dressing onto the salad and toss well to coat. Serve in bowls and garnish with remaining grated Pecorino cheese.