Ingredients :
- main
- 2 lb brussel sprouts
- dressing
- 6 tbsp olive oil (or oil of your choice)
- 2 tbsp dijon mustard
- 2 tbsp diced shallot or onion
- 2 clove grated garlic cloves
- 3 tbsp lemon juice
- 1/2 tsp salt (1 tsp if kosher)
- ground black pepper
- finish
- 1 cup cheese (Picorino, parmesan, asiago)
- 1/2 cup toasted pine nuts or slivered almond (optional)
Method :
- Clean your sprouts, remove bad outer leaves, cut excessive stems. Dry them off.
- I used the cutter/slicing blade in my food processor, you can cut them with a knife also.
- For the food processor, use a feed tube. Put a small amount of pressure on the sprouts, then hold pulse until the feed tube is empty. Repeat as needed until all are done. This gives a better cut than just dropping in while it"s running.
- In a bowl large enough to hold and mix all the cut sprouts, add the mustard, lemon juice and salt.
- Dice onion/shallot add it to the bowl. Whisk it.
- Add 1 Tbl oil, whisk it in, repeat 1 Tlb at a time whisking each in until all 6 have been incorporated.
- Grind some black pepper in, whisk it in
- Just dump your sliced sprouts on top of the dressing, mix well
- Cover and let sit for 30 minutes
- Add your cheese, and nuts if using
- Mix well
- You can let it sit if you need to, or serve immediately
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