Brussel Sprout Salad
Lunch & Dinner
1 lb./455 g Brussels sprouts, trimmed
- 4-oz./115 g block parmesan cheese
- 1 cup pine nuts
¼ tsp. coarse kosher salt
¼ tsp. black pepper
- recipe found below Mustard vinaigrette
- 6 tbsp. olive oil
- 3 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- 1 garlic clove
½ tsp. coarse kosher salt
Grate the brussel sprouts and cheese
Assemble Grate Master Shredder Accessory with coarse grater cone and place bowl underneath hopper.
Place Brussels sprouts in the hopper two at a time. Pressing down on them with plunger, turn crank until grated. Repeat until all the sprouts have been grated.
Place Parmesan cheese into hopper, pressing down with plunger, turn crank to grate cheese. Continue until all cheese has been grated.
Make the vinaigrette, mix and serve
Combine ingredients in base of All-In-One Shaker. Cover and shake until ingredients are combined.
Toss together brussels sprouts, nuts, salt, pepper and vinaigrette.