Brussels Sprout Salad with Pomegranate Seeds, Pecorino Cheese, and Honey Roasted Almonds
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
 
my version of a salad not “raw” instead par-boiled and served with a fresh and light dressing, pomegranate seeds, pecorino cheese, and honey roasted almonds. While there is a bit of labor intensiveness in obtaining the leaves, this version converts even the “skeptic” Brussels sprout critic and is WELL WORTH the effort! Sure to please, anytime of year! Enjoy!!!!
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons champagne vinegar
  • 1½ teaspoons fresh lemon juice
  • ¼ teaspoon grated lemon zest
  • 1 teaspoon whole-grain mustard
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground pepper
  • For the Salad:
  • ½ pound Brussels sprouts, blanched and leaves only (3½ cups leaves)
  • ½ cup pomegranate seeds
  • 2 tablespoons honey roasted shaved almonds
  • pecorino, shaved
Instructions
  1. Make the dressing: Whisk the olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, ½ teaspoon salt and a pinch of pepper.
  2. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
  3. Make the salad: Blanch the brussels sprout leaves for 5 minutes and immediately put in ice water to stop cooking. Peel leaves off and put in a bowl.
  4. Toss the Brussels sprout leaves, pomegranate seeds, almonds and ¼ cup dressing in a large bowl. Pile the salad onto a plate. Top with the pecorino and season with pepper.
Recipe by Eatentions at https://www.eatentions.com/brussels-sprout-salad-with-pomegranate-seeds-pecorino-cheese-and-honey-roasted-almonds/