Brussel Sprout, Parmesan, and Pistachio Salad
Overview
The weather in Massachusetts is on the brink of Spring with warmer temperatures + the days getting longer and I could not be more pleased.
But being that it is still technically Winter, not all spring time vegetables are as readily available! This salad here is, in my opinion, the perfect exit from Winter and greeting to spring with brussel sprouts being the star with some help of salty parmesan and a crunch of pistachio, all married with a lemony- shallot vinaigrette.
Serves 6
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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1 lb brussel sprouts, washed, trimmed, and either shaved or sliced thin
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1/2 cup freshly grated parmesan cheese; this recipe requires the freshly grated!
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1/2 cup chopped pistachios; salted preferred
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salt + pepper
For the dressing
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Juice of 1/2 lemon (about 3 tbsp)
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1 small shallot, finely chopped
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a few quick dashes of champagne or white wine vinegar
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1/3 cup extra virgin olive oil (the good stuff)
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2 tbsp fresh dill, chopped
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1/2 tsp kosher salt (more/less to taste)
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fresh cracked pepper
Method
Place the shaved/sliced brussel sprouts, parmesan, and chopped pistachios in a large salad bowl. Season with salt and pepper.
In a small bowl, whisk together the dressing ingredients. Season to taste.
When just about ready to serve, drizzle the dressing over the salad. Due to the hearty texture of the brussel sprouts, the salad stays for a couple days in the fridge!
Brussel Sprout, Parmesan, and Pistachio Salad
Ingredients
- 1 lb brussel sprouts, washed, trimmed, and either shaved or sliced thin
- 1/2 cup freshly grated parmesan cheese; this recipe requires the freshly grated!
- 1/2 cup chopped pistachios; salted preferred
- salt + pepper
- dressing Juice of 1/2 lemon (about 3 tbsp), 1 small shallot, finely chopped, a few quick dashes of champagne or white wine vinegar, 1/3 cup extra virgin olive oil (the good stuff), 2 tbsp fresh dill, chopped, 1/2 tsp kosher salt (more/less to taste), fresh cracked pepper
Instructions
- Place the shaved/sliced brussel sprouts, parmesan, and chopped pistachios in a large salad bowl. Season with salt and pepper.In a small bowl, whisk together the dressing ingredients. Season to taste.When just about ready to serve, drizzle the dressing over the salad. Due to the hearty texture of the brussel sprouts, the salad stays for a couple days in the fridge!