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Shaved Brussels Sprout Salad

This colorful salad is similar to a tangy slaw. Add chopped pecans or hazelnuts, chopped apples or pears and colorful pomegranate seeds.
Course: Salad
Cuisine: American
Author: Marcia W. Smart

Ingredients

  • 1 pound Brussels sprouts trimmed and pulsed well in a food processor
  • 4 ounces Pecorino cheese grated on a microplaner
  • 1 large honey crisp or other tart-sweet apple chopped into ½-inch dice, about 1 ½ cups
  • ½ cup pecan pieces toasted
  • 1 cup pomegranate seeds

For the apple cider vinaigrette:

  • 1/2 cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons minced shallot
  • Sea salt and fresh ground pepper to taste (I use about
  • 1 cup extra virgin olive oil

Instructions

  • Combine the chopped Brussels sprouts, pecorino, apple, pecans and pomegranates.

To make the dressing:

  • In a glass jar with a tight fitting lid, combine all the ingredients. Seal tightly and shake to emulsify. Alternately, in a medium size bowl add the first four ingredients. Whisk in the olive oil to emulsify.
  • Toss the salad with vinaigrette to taste, about 3/4 cup dressing. The remaining vinaigrette can be stored in the refrigerator for up to a week.