Brussels Sprout Salad with Pecorino and Tangerines
Erin Kunkel
If you’ve never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.
This recipe, and others like it, can be found in the article “25 Cozy and Festive Recipes You Should Cook This December.”
How to Make It
Step 1
1
AT HOME (UP TO 1 DAY AHEAD)
Step 2
2
Slice brussels sprouts very thinly. Pack sprouts, red onion, and tangerine segments in separate resealable plastic bags. Chill.
Step 3
3
Put oil, lemon juice, 1/4 cup cheese, the salt, and pepper in a jar with a tight-fitting lid. Chill.
Step 4
4
AT THE PARTY
Step 5
5
Put sprouts, onion, and tangerines in a large salad bowl. Shake dressing well and pour over salad; toss very well. Sprinkle with remaining 2 tbsp. cheese.
Ingredients
2 pounds brussels sprouts, trimmed
1/2 cup thinly sliced red onion
4 tangerines, peeled and segmented
1/2 cup extra-virgin olive oil
1/3 cup lemon juice
1/4 cup plus 2 tbsp. grated pecorino cheese
1 teaspoon kosher salt
1/2 teaspoon pepper
Directions
Step 1
1
AT HOME (UP TO 1 DAY AHEAD)
Step 2
2
Slice brussels sprouts very thinly. Pack sprouts, red onion, and tangerine segments in separate resealable plastic bags. Chill.
Step 3
3
Put oil, lemon juice, 1/4 cup cheese, the salt, and pepper in a jar with a tight-fitting lid. Chill.
Step 4
4
AT THE PARTY
Step 5
5
Put sprouts, onion, and tangerines in a large salad bowl. Shake dressing well and pour over salad; toss very well. Sprinkle with remaining 2 tbsp. cheese.
Search All of Sunset's Recipes
The Latest
Where to Travel This Winter Based on Your Zodiac Sign
