Brussel sprout salad with toasted pine nuts, parmesan and dried cranberries
Brussel sprouts, in any form, are a favorite veggie of mine. It is a taste that I have acquired later on in life, as the smell of sprouts cooking had always put me off. No longer! Im all in! Want to try any dishes on my Insta or Facebook, host a cooking class in Bergen County, NJ or tri-state area! All catering is also available for weddings, showers, birthdays, and other life events!
- 3 tablespoons lemon juice (fresh only please)
- 2 tablespoons Dijon mustard
- 1 small shallot, minced
- salt and pepper
- 6 tablespoons evoo
- 2 pounds brussel sprouts, trimmed, halved, and sliced very thin
- 1 cup Parmesan, shredded
- 1/2 cup toasted pine nuts
- 1/2 cup dried cranberries
Whisk lemon, mustard, shallot, salt and pepper together in a large bowl. Whisk oil until incorporated. Toss brussel sprouts with vinaigrette and let sit for up to 2 hours! Fold in Parmesan, pine nuts and cranberries! Eat!