Brussels Sprouts Salad with Apples and Pecorino Romano
Brussels Sprouts Salad with Apples and Pecorino Romano is a gluten free, lacto ovo vegetarian, and primal salad. This recipe serves 4. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 93 calories. For 79 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of apple, brussels sprouts, pecorino romano, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people made this recipe, and 298 would say it hit the spot. It is brought to you by Culicurious. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns an amazing spoonacular score of 98%. Users who liked this recipe also liked Brussels Sprouts Salad with Green Apples, Cranberries and Pecorino (, Shaved Brussels Sprout Salad with Apples and Pecorino, and Roasted Romano Brussels Sprouts.
Servings: 4
Preparation duration: 25 minutes
Ingredients:
1 cup diced apple
3 cup Brussels sprouts, core and outer leaves removed then thinly sliced
1/2 cup + 2 tablespoons finely grated pecorino romano (reserve the 2 tablespoons for garnish)
Equipment:
whisk
bowl
Cooking instruction summary:
In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, kosher salt and black pepper. Add the sliced shallots, stir well, and set aside.Place sliced Brussels sprouts into a serving bowl. Before combining the Brussels sprouts and dressing, make sure the thin slices of Brussels sprouts are well shredded and pulled apart. Remove any hard or large pieces of Brussels sprouts.Once done, add the dressing to the Brussels sprouts. Stir in the diced apples and pecorino. Toss well to combine.Finish the salad with a little more pecorino and serve.
Step by step:
1. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, kosher salt and black pepper.
2. Add the sliced shallots, stir well, and set aside.
3. Place sliced Brussels sprouts into a serving bowl. Before combining the Brussels sprouts and dressing, make sure the thin slices of Brussels sprouts are well shredded and pulled apart.
4. Remove any hard or large pieces of Brussels sprouts.Once done, add the dressing to the Brussels sprouts. Stir in the diced apples and pecorino. Toss well to combine.Finish the salad with a little more pecorino and serve.
Nutrition Information:
covered percent of daily need
