Serving Size: 4
This simple brussels sprouts salad features in-season flavors perfect for winter’s cooler months.
- 1 1/2 lb Brussels sprouts, any discolored leaves discarded and stems left intact
- 1 C Zupan’s pepitas
- 1 apple, thinly sliced/julienned
- 2 T finely grated Pecorino Romano/ Parmesan/ mizithra, or to taste
- 1/4 C olive oil
- 1 clove garlic, minced
- 3 T fresh lemon juice
- 1 T Dijon mustard
- salt and pepper to taste
Holding each brussels sprout by stem end, cut into very thin slices using slicer/food processor or a chef’s knife. Toss in a bowl to separate layers.
Add pepitas and apple to brussels sprouts along with cheese.
In a mason jar add oil, mustard, garlic and lemon juice, place lid on jar and shake to combine.
Add the dressing to the salad and toss. Season with pepper.