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.