Thanks to the sour taste of lemon, the salad goes well with fatty meat, for example, with fried chicken or pork cutlets. Even those who do not like brussel sprouts will have to rethink their opinion by tasting this dish. The salad also remains delicious and crispy the next day. If necessary, pine nuts permissible to replace with walnuts. If refueling seems too sour, you can use only 1-2 lemons instead of 3. If desired also try squeezing the unripe grapes, its acid is considered softer. Nutritional value of one serving: (total 
Calories 272, total fats 24 g., saturated fats g., proteins 9 g., carbohydrates 9 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Nancy Fuller
Time: 20min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. brussels sprouts
- 1 large bunch of kale kale, remove the hard central veins
- 1 small clove of garlic
- 1 small shallot
- 1 tbsp. finely grated pecorino
- 1/2 tbsp. olive oil
- 1/2 tbsp. toasted pine nuts
- 2 tbsp. l Dijon mustard
- 3 lemons, grate the zest and squeeze the juice
Recipes with similar ingredients: Brussels sprouts, cabbage kale, pecorino romano cheese, Dijon mustard, pine nuts, lemon juice, shallots, garlic
Recipe preparation:
- In a food processor equipped with a blade, grind Brussels sprouts. Then do the same with the feces. Add garlic, shallots, chop (also all this can be done with using a knife).
- In a large bowl, whisk the pecorino with olive oil, pine nuts, mustard, zest and lemon juice; season with salt and pepper to taste. Add chopped vegetables and mix well.
- Let the salad stand for 10 minutes before serving to season managed to soak the greens.
