From: Country Living US
Yields:
4
Cook Time:
15 mins
Total Time:
25 mins
Cal/Serv:
360
This light salad is a fresh take on veggies that traditionally get the boring steamed treatment; asparagus and Brussels sprouts.
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Ingredients
- 1/4 cup 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 cup pine nuts
- 2 oz. shaved Pecorino Romano cheese
Directions
- 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.
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