Shaved Brussels Sprouts Salad with Dijon Vinaigrette

Shaved Brussels Sprouts Salad with Dijon Vinaigrette Recipe
Photo: Rinne Allen
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.

Yield:

Serves 6

Recipe from


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
Kosher salt
Freshly ground black pepper

Preparation

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

Note:

Hugh Acheson,

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

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note