With Memorial Day weekend almost here, Pat is excited to share this Brussels Sprout Salad with Toasted Pine Nuts as a perfect side dish at any BBQ! This salad can also be enjoyed as a dish on its own also which Pat definitely approves of! Pat hopes you enjoy!
Cut the ends off the brussels and the first layer of exterior leaves. Using a mandolin on the finest setting, finely shred the brussels and add to a medium sized bowl. This part takes the most time (it's worth it). If you have a food processor use the shred blade attachment. For the bits that do not shred you can either discard or finely chop and add to shredded brussels.
In a separate bowl, whisk together red wine vinegar, olive oil, dijon mustard sugar, salt and pepper.
Pour dressing onto shredded brussels and using your hand or tongs, toss it together well. Let sit for 10 minutes
In a small sauce pan on medium heat add pine nuts and toast them until they are golden brown. This should only take a few minutes. Make sure you toss then often to avoid burning. One golden, turn off burner.
Once brussels and dressing have sat for 10 minutes, add in the parmesan cheese and toasted pine nuts. Mix together well.
Serve in a bowl, add salt and pepper to taste. Enjoy!
