Shaved Brussels Sprout Salad with Pecorino and Apples
Brussels sprouts, apples, pine nuts, and pecorino Romano combine for a crisp, flavorful salad topped with a zesty lemon dressing.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Whisk
- Fork
- Serving bowl
- Refrigerator
Ingredients
- 450 g Brussels sprouts, trimmed and thinly sliced
- 110 g pecorino Romano cheese, cut into 6 mm cubes
- 1 medium Honeycrisp apple, cored and finely chopped
- 90 g pine nuts
- 50 g dried currants
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
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