Italian Antipasto Brussels Sprouts Salad

• servings: 4 servings
• total time: 50 minutes

Ingredients

2 cloves garlic, grated or finely chopped (about 1/2 tsp.)

1/2 c. extra-virgin olive oil

2 tbsp. red wine vinegar

1 tsp. finely grated lemon zest

2 tbsp. fresh lemon juice

1 tbsp. honey

2 tsp. Dijon mustard

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1 lb. Brussels sprouts, finely shredded

1 small red onion, thinly sliced (about 3/4 c.)

1 pt. cherry tomatoes, halved

1 (8-oz.) ball fresh mozzarella, torn into bite-size pieces

6 oz. thinly sliced genoa salami, cut into 1/4"-thick strips

1 c. roasted red peppers, patted dry, sliced

1/2 c. cubed provolone

1/2 c. pitted Castelvetrano olives, torn into small pieces

1/2 c. sliced peperoncini

1/2 c. shaved Parmesan, divided

1 c. fresh basil leaves, large leaves torn into smaller pieces, divided

Directions

Dressing

In a large bowl, whisk garlic, oil, vinegar, lemon zest, lemon juice, honey, mustard, oregano, and red pepper; season with salt and black pepper.

Make Ahead: Dressing can be made 5 days ahead. Store in an airtight container and refrigerate. Bring to room temperature and whisk to combine before using.

Salad

Add Brussels sprouts and onion to bowl with dressing and toss well to combine. Let sit at room temperature, tossing occasionally, until sprouts and onions marinate and soften in dressing, at least 20 minutes or up to 1 hour.

Add tomatoes, mozzarella, salami, roasted peppers, provolone, olives, peperoncini, half of Parmesan, and three-quarters of basil; season with salt and black pepper. Top with remaining Parmesan and basil.

Nutrition

• Calories: 814
• Total Fat: 62 g
• Saturated Fat: 22 g
• Trans Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 1782 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 39 g