ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shaved Brussels Sprouts Salad with Dijon Vinaigrette

Photo: Rinne Allen
Yield Serves 6
This recipe will open your eyes to the wonderful side of a much-maligned vegetable. You won’t have to hide them in your napkin ever again.

Ingredients

  • 1 quart Brussels sprouts, thinly shaved by hand or on a small mandoline
  • 1 cup roasted pecan halves, slightly broken up
  • 1 cup shaved Pecorino Romano cheese (or Parmigiano-Reggiano)
  • 1/2 cup pulled fresh flat-leaf parsley leaves, lightly chopped
  • 1/4 cup Dijon Vinaigrette
  • Kosher salt
  • Freshly ground black pepper

How to Make It

  1. In a medium salad bowl, toss the Brussels sprouts, pecans, cheese, and parsley. Add the vinaigrette, toss, season, and plate.

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen