Name: Shaved-Asparagus and Brussels-Sprout Salad
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 c. olive oil; 3 tbsp. Champagne vinegar; 4 tbsp. freshly squeezed orange juice; 1 small shallot; 1/2 tsp. salt; 1/2 tsp. Freshly ground pepper; 1 lb. Brussels sprouts; 1 lb. asparagus; 1/2 c. pine nuts; 2 oz. shaved Pecorino Romano cheese

Step 1In a medium bowl, whisk together olive oil, vinegar, orange juice, shallot, salt, and pepper. Set aside.

Step 2Fill a medium bowl halfway with ice water and set aside. Fill a medium pot with 4 inches of salted water and bring to a boil. Working in batches, cook Brussels-sprout leaves for 1 minute; immediately transfer to ice water to cool. Drain well.

Step 3In a large bowl, toss Brussels-sprout leaves, asparagus, and pine nuts with reserved dressing to coat. Divide among 4 plates and garnish with pecorino Romano.

Shaved-Asparagus and Brussels-Sprout Salad

Ingredients

Directions

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