Ingredients
Method
- Using a mandoline or a very sharp chef's knife, cut the Brussels sprouts into paper-thin ribbons. Transfer to a large mixing bowl. Add the extra-virgin olive oil, Meyer lemon juice, pine nuts, dried cranberries, pecorino, and chives. Season with a pinch or two of sea salt and a few turns of black pepper, then toss until everything is evenly coated.
- Let the salad stand at room temperature for 15 minutes to allow the sprouts to soften and the flavors to come together. Taste and adjust the seasoning, and finish with an extra drizzle of olive oil right before serving, if desired.
Nutrition
Notes
Use a mandoline for the thinnest slices; a food processor fitted with a slicing disc also works and saves time.
Regular lemons are a fine substitute if Meyer lemons aren't in season.
For extra depth, toast the pine nuts in a dry skillet over medium heat for 3 to 4 minutes until golden, then cool completely before adding.
Don't dress the salad more than 1 hour ahead, as the lemon juice will keep breaking down the sprouts; it's still delicious the next day.
The pecorino can be swapped for Parmigiano-Reggiano or a vegan-friendly grated cheese if needed.
Serve this alongside roasted chicken, grilled fish, or as part of a holiday spread; it also stands alone as a light lunch.
If you prefer a softer texture, massage the shredded sprouts with the dressing for 30 seconds before letting them rest.
