Makes 4 Servings
20 medium brussels sprouts, cleaned
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
¼ cup pine nuts
¼ cup grated pecorino Romano cheese
Salt and freshly ground black pepper
- Cut the brussels sprouts in half lengthwise. Thinly slice them until you get to the chunky white core of the brussels sprout (about three-fourths of the way down), then discard the rest of the brussels sprout. Place the sliced brussels sprouts in a medium mixing bowl and add the olive oil, lemon juice, pine nuts, and pecorino Romano cheese. Mix thoroughly. Season with salt and pepper. Cover and let sit for 30 minutes to let the flavors marry before serving.
- Divide the brussels sprout salad among 4 bowls and topwith freshly ground black pepper.
Calories 250, Carbohydrate 10g, Sugars 3g, Total Fat 22g, (Sat Fat 4g), Protein 7g, Fiber 4g, Cholesterol 8mg, Sodium 151mg