Shaved Brussels Sprout Salad Recipe
Introduction
This Shaved Brussels Sprout Salad is a fresh and vibrant dish perfect for any season. Combining crisp Brussels sprouts with tangy lemon, toasted pine nuts, and sweet dried cranberries, it offers a delightful balance of flavors and textures.
Ingredients
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- ¼ cup fresh lemon juice
- ½ cup pine nuts (toasted)
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino cheese (optional)
- ⅓ cup chopped chives
- Sea salt and freshly ground black pepper
Instructions
- Step 1: Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl.
- Step 2: Toss the shaved Brussels sprouts with olive oil, fresh lemon juice, toasted pine nuts, dried cranberries, pecorino cheese (if using), chopped chives, sea salt, and freshly ground black pepper.
- Step 3: Let the salad sit at room temperature for 15 minutes to allow the flavors to meld.
- Step 4: Taste and adjust the seasonings as needed. Finish with an additional drizzle of olive oil if desired before serving.
Tips & Variations
- Use a sharp knife if you don’t have a mandoline to shave the Brussels sprouts thinly and evenly.
- Substitute toasted walnuts or almonds for pine nuts for a different nutty flavor.
- Swap pecorino for Parmesan or omit the cheese for a dairy-free version.
- Add a teaspoon of honey or maple syrup to the dressing for a touch of sweetness if desired.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Because it contains lemon juice and olive oil, the Brussels sprouts may soften over time. For best texture, consume soon after preparation. If necessary, bring to room temperature before serving and add a fresh drizzle of olive oil.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, you can prepare it a few hours in advance, but it’s best eaten the same day to maintain the crispness of the Brussels sprouts.
What can I use if I don’t have pine nuts?
Toasted walnuts, almonds, or pecans make excellent substitutes and add a lovely crunch and flavor to the salad.
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Shaved Brussels Sprout Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant Shaved Brussels Sprout Salad featuring thinly sliced Brussels sprouts tossed with a zesty lemon and olive oil dressing, toasted pine nuts, sweet dried cranberries, and savory pecorino cheese, garnished with chopped chives. Perfect as a light lunch or a flavorful side dish.
Ingredients
Salad Ingredients
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- ¼ cup fresh lemon juice
- ½ cup pine nuts (toasted)
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino cheese (optional)
- ⅓ cup chopped chives
- Sea salt and freshly ground black pepper, to taste
Instructions
- Shave the Brussels sprouts: Thinly slice the Brussels sprouts using a mandoline or a sharp knife to achieve fine, even shreds. Transfer the shaved sprouts into a medium mixing bowl.
- Toss the salad: Add the extra-virgin olive oil, fresh lemon juice, toasted pine nuts, dried cranberries, grated pecorino cheese, chopped chives, and season with sea salt and freshly ground black pepper. Toss gently to combine all ingredients evenly.
- Rest and adjust seasoning: Allow the salad to sit at room temperature for 15 minutes to let the flavors meld. After resting, taste the salad and adjust the seasoning as needed. Optionally, finish with an extra drizzle of olive oil before serving.
Notes
- Using a mandoline for shaving Brussels sprouts ensures uniform thin slices, but a sharp knife works well too.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
- Pecorino cheese is optional; it adds a salty, nutty flavor but can be omitted for a vegetarian version or dairy-free adaptation.
- Letting the salad rest allows the lemon juice and olive oil to soften the Brussels sprouts slightly, improving texture and flavor.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Brussels sprout salad, shaved Brussels sprouts, pine nuts, lemon dressing, fresh salad, healthy side dish
