Simple Brussel Sprout Salad

I'm not huge on salads. I'll make them every once in a while at home when I'm in need of some greens but would rarely order them out. Why would I when there are so many treatier options on every menu? 

Wednesday was a salad kind of night. Post-Mardi Gras feast and pre-Valentine's, I knew I needed to get familiar with some veggies. In order for me to eat and actually enjoy a salad, I need to incorporate some treats so I don't feel hungry in two hours. I love brussel sprouts so this is where it all started. 

BIG brussels

Cheese is also crucial, but don't overdo it! That will ruin the whole point of the salad. I made this as a side salad for some veggie and tortellini soup that Annie made, but add a protein like some bacon, and this salad could become a meal. Bacon and bussels are the new PB&J.

Simple Brussel Sprout Salad

Serves 1 

Ingredients:

1/4 lb brussel sprouts (about 4 large), shredded

Handful of pine nuts

1 tbsp pecorino romano

3 tsbp good EVOO (I used a Tuscan herb blend.)

1 tbsp red wine vinegar

Juice from 1/2 lemon

1 tsp dijon mustard

crumbled bacon (optional)

Directions:

Remove outer leaves from the brussel sprouts and rinse. Using a mandolin or sharp knife, shred the brussel sprouts and set aside. Meanwhile, toast the pine nuts in a pan over low heat for a couple minutes. These will burn very quickly so keep an eye on them!

Mix together your dressing ingredients until fully incorporated. I like to make dressing in a small jar or tupperware. Just put the lid on and shake.

Toss brussels with dressing, and top with pine nuts and cheese. Add some bacon if you're feeling crazy, and dig in!