Shaved Brussels Sprouts Salad with Dijon Vinaigrette

4 Reviews
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Photo: Rinne Allen
Yield
Serves 6
By Hugh Acheson
November 2011
RECIPE BY Cooking Light

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

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

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Ratings & Reviews

Excellent recipe

Vicsinn
May 30, 2016
Very tasty and fresh. I added a touch of Splenda to the dressing, to offset the tanginess. The toasted pecans really complement the other ingredients nicely! Surprise those brussel sprout haters: This would be a great dish for a picnic or summer barbecue.

Vicsinn's Review

Kkkkatie
January 15, 2014
Absolutely loved this salad. It was very good.!

Ellen15's Review

Ellen15
January 25, 2013
N/A

wonderwab's Review

wonderwab
January 01, 2012
This recipe was easy to pull together- I used our food processor with the slicer blade attachment to make quick work of "shaving" the brussels sprouts. It was SO GOOD! It got rave reviews from both family and guests at our NY Day lunch.
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