If you are looking for a refreshing, crunchy, and vibrant dish that feels as special as it tastes, then the Shaved Brussels Sprouts Salad with Lemon Dijon Vinaigrette Recipe is your new go-to. This salad brings together the crispness of thinly sliced Brussels sprouts with the zesty brightness of lemon and the subtle punch of Dijon mustard, all harmonized by a luscious vinaigrette. Toasted almonds add a satisfying crunch, and Pecorino Romano cheese provides a salty, savory finish that will have everyone asking for seconds. It’s a perfect blend of textures and flavors that’s both simple to make and endlessly satisfying.
Ingredients You’ll Need
Every ingredient in this salad plays an essential role, keeping it fresh, flavorful, and full of variety. From the bright acidity of lemon juice to the creamy saltiness of Pecorino Romano, each element contributes to creating that unbeatable balance. Here’s what you’ll need:
- Fresh lemon juice (2½ tablespoons): This adds the vibrant, citrusy tang that lifts the entire salad.
- Honey (1 tablespoon): Just a touch of natural sweetness to balance the acidity of the lemon.
- Dijon mustard (1 teaspoon): Brings a smooth, tangy depth that emulsifies the vinaigrette beautifully.
- Shallot (1 minced): Adds a mild, slightly sweet onion flavor for complexity.
- Garlic (2 cloves minced): Provides an aromatic punch that brightens each bite.
- Extra virgin olive oil (¼ cup): Creates a silky finish and ties the dressing together.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and bringing out the flavors.
- Brussels sprouts (1½ pounds): Use green, purple, or a mix for color and crunch—the star ingredient.
- Sliced almonds (½ cup toasted): Adds a delightful toasted crunch and nutty flavor.
- Pecorino Romano cheese (½ cup shredded): Gives a salty, tangy richness that rounds out the salad.
How to Make Shaved Brussels Sprouts Salad with Lemon Dijon Vinaigrette Recipe
Step 1: Prepare the Vinaigrette
Start by whisking together fresh lemon juice, honey, Dijon mustard, minced shallot, and garlic in a bowl. This blend forms the heart of your dressing, perfectly combining bright citrus with the slight heat and richness from the mustard and garlic. Slowly drizzle in the extra virgin olive oil while whisking continuously to create a smooth, emulsified vinaigrette. Season with kosher salt and freshly ground black pepper to taste. This vinaigrette preps your salad with a lively foundation that will coat every ingredient beautifully.
Step 2: Shave the Brussels Sprouts
Carefully trim the stems off the Brussels sprouts and remove any tough or damaged outer leaves. Using a sharp knife or a mandoline slicer, thinly shave the Brussels sprouts into fine ribbons. This technique transforms their usual dense texture into a delicate, crunchy base perfect for salads. The thin slices will soak up the dressing quickly, ensuring every bite is bursting with flavor.
Step 3: Toast the Almonds
While not cooking the salad, toasting the almonds adds a fragrant depth and crunch that balances the softness of the shredded cheese and the brightness of the vinaigrette. Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool before adding to the salad.
Step 4: Assemble the Salad
In a large bowl, toss the shaved Brussels sprouts with the lemon Dijon vinaigrette until evenly coated. Sprinkle in the toasted almonds and shredded Pecorino Romano cheese, gently folding them into the salad. The salty cheese and crunchy almonds create beautiful texture contrasts that elevate this salad from simple to sensational. Give it a final taste and adjust seasoning if needed.
How to Serve Shaved Brussels Sprouts Salad with Lemon Dijon Vinaigrette Recipe
Garnishes
For an elegant finish, consider topping your salad with a handful of fresh herbs like chopped parsley or basil. A few lemon zest strips scattered on top can boost that fresh citrus aroma even more. If you love a little extra crunch, add some pomegranate seeds for a pop of color and juicy sweetness.
Side Dishes
This salad pairs beautifully with a wide variety of dishes. It complements roasted chicken, grilled fish, or pork excellently, offering a refreshingly crisp contrast. For a vegetarian meal, serve alongside hearty grain bowls or creamy risottos to balance the slight bitterness of the Brussels sprouts.
Creative Ways to Present
Try serving this salad in individual mason jars layered with the dressing at the bottom and the salad on top for a stunning presentation at parties or picnics. Alternatively, plate it on a flat platter and drizzle with a little extra vinaigrette and cheese to create an inviting shared dish. For a fancy touch, add edible flowers or microgreens to impress your guests.
Make Ahead and Storage
Storing Leftovers
You can store leftover shaved Brussels sprouts salad in an airtight container in the refrigerator for up to two days. It is best to keep the dressing separate if you anticipate leftovers, so the salad stays crisp longer. Toss the salad with the vinaigrette just before serving to maintain the freshest texture.
Freezing
This salad is not suitable for freezing because the high moisture content in the Brussels sprouts and the vinaigrette will make it soggy once thawed. For best results, enjoy this salad fresh or within a couple of days refrigerated.
Reheating
Since this is a fresh salad, reheating is not recommended. Instead, serve it chilled or at room temperature to enjoy the lively crunch and vibrant flavors.
FAQs
Can I use other nuts instead of almonds?
Absolutely! Walnuts, pecans, or even pistachios work well in this salad. Just toast them lightly to bring out their nutty flavor and add that irresistible crunch to complement the shaved Brussels sprouts.
What if I don’t have Pecorino Romano cheese?
Parmesan cheese is a great substitute and offers a similar savory, salty punch. If you want to keep the salad dairy-free, consider leaving out the cheese or using a vegan cheese alternative.
Can I prepare the salad ahead of time?
Yes, but keep the dressing and salad separate to maintain crispness. Assemble everything just before serving. This method prevents the Brussels sprouts from becoming soggy and keeps the textures perfect.
Is it necessary to shave the Brussels sprouts?
Shaving the Brussels sprouts is key to this salad’s signature texture. Thin ribbons offer a tender crunch and absorb the vinaigrette better than chopped sprouts. Using a mandoline or sharp knife makes this easy and fast.
Can this salad be made vegan?
Definitely! Simply omit the Pecorino Romano cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan and packed with flavor.
Final Thoughts
This Shaved Brussels Sprouts Salad with Lemon Dijon Vinaigrette Recipe holds a special place in my kitchen because it’s so straightforward yet bursting with freshness and texture. It’s the kind of salad that elevates any meal or shines beautifully on its own. I encourage you to try it out and delight in its crisp, tangy, nutty goodness. Once you taste it, it might just become a favorite in your recipe collection too.
Print
Shaved Brussels Sprouts Salad with Lemon Dijon Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and crunchy Shaved Brussels Sprouts Salad tossed with a zesty Lemon Dijon Vinaigrette, topped with toasted almonds and Pecorino Romano cheese. This vibrant salad makes for a perfect light lunch or an elegant side dish bursting with bright flavors and satisfying textures.
Ingredients
For the Lemon Dijon Vinaigrette
- 2½ tablespoons fresh lemon juice (from 3 lemons)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 shallot (minced)
- 2 cloves garlic (minced)
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
For the Salad
- 1½ pounds Brussels sprouts (green and/or purple or a combination), finely shaved
- ½ cup sliced almonds (toasted)
- ½ cup shredded Pecorino Romano cheese
Instructions
- Prepare the Vinaigrette: In a medium bowl, whisk together the fresh lemon juice, honey, Dijon mustard, minced shallot, and minced garlic until well combined. Gradually drizzle in the extra virgin olive oil while whisking vigorously to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste.
- Prepare the Brussels Sprouts: Trim the ends off the Brussels sprouts and remove any outer damaged leaves. Using a sharp knife or mandoline, thinly shave the Brussels sprouts into fine ribbons and transfer them to a large mixing bowl.
- Toss the Salad: Pour the prepared lemon Dijon vinaigrette over the shaved Brussels sprouts. Toss thoroughly to ensure all sprouts are evenly coated with the dressing, allowing the flavors to meld. Let sit for 5 minutes to soften slightly.
- Add Toppings: Sprinkle the toasted sliced almonds and shredded Pecorino Romano cheese over the dressed Brussels sprouts. Give the salad one last gentle toss to distribute the toppings, then adjust seasoning with additional salt and pepper if desired.
- Serve: Serve the salad immediately as a crisp, vibrant side dish or light meal. It pairs wonderfully with grilled meats or roasted dishes.
Notes
- To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- Shaving Brussels sprouts very thin helps reduce bitterness and creates a delicate texture.
- For a nuttier flavor, substitute Pecorino Romano with Parmesan or Grana Padano.
- This salad is best eaten fresh but can be refrigerated for up to 1 day; the texture may soften over time.
- Lemon juice can be adjusted to taste for more or less acidity.
