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Photo: Rinne Allen Photo by: Photo: Rinne Allen

Shaved Brussels Sprouts Salad with Dijon Vinaigrette

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.

Cooking Light NOVEMBER 2011

  • Yield: Serves 6

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

Preparation

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

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Shaved Brussels Sprouts Salad with Dijon Vinaigrette Recipe

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