Shaved Brussels Sprouts Salad with Dijon Vinaigrette

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 Cooking Light

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  • 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


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