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
Scale
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.