Shaved Brussels Sprout Salad

This bright shaved Brussels sprout salad is my answer whenever I crave something crunchy fresh and just a little bit fancy It is packed with flavors textures and a punchy sweet tangy dressing that makes even Brussels sprout skeptics go back for seconds

I remember making this for a fall potluck not expecting much fanfare but every guest asked for the recipe No leftovers ever

Ingredients

• Brussels sprouts: freshly trimmed and thinly sliced for ultimate crunch and freshness Pick those with tight compact leaves for best results
• Pine nuts: these add buttery richness and subtle crunch Lightly toast them if you have time for extra flavor depth
• Dried currants: tiny naturally sweet pops that balance the salad go for plump ones or try organic if possible
• Pecorino Romano cheese: cubed for bold salty bites Use high-quality aged cheese for best taste and texture
• Honeycrisp apple: cored and finely chopped for bursts of sweetness and juicy crunch Always pick crisp firm apples to keep everything fresh

Step-by-Step Instructions

Trim and Slice the Brussels Sprouts:

Use a sharp knife or mandoline to slice the Brussels sprouts as thinly as possible This gives the salad its signature texture and helps the dressing cling to every bite

Toast the Pine Nuts:

Warm a dry skillet over medium-low heat and add the pine nuts Watch closely and toss until just golden and fragrant which should take about three minutes This step is worth it to bring out their nutty flavor

Cube the Pecorino Romano:

Cut the cheese into small quarter-inch cubes The idea is to get distinct bites with slices instead of shreds for a more robust flavor

Chop the Apple:

Core and finely chop the Honeycrisp apple right before adding to the salad This minimizes browning and keeps the texture snappy

Mix the Salad Base:

In a large bowl combine the sliced Brussels sprouts toasted pine nuts dried currants cubed pecorino Romano and chopped apple Toss lightly to begin mixing flavors

Make the Dressing:

In a small bowl whisk together extra virgin olive oil lemon juice maple syrup dijon mustard a pinch of garlic powder salt and pepper Whisk until silky and slightly thickened

Dress the Salad:

Pour the dressing evenly over the salad ingredients Gently toss with large forks or clean hands making sure every piece is coated The lemon juice will help the apples stay bright

Serve or Chill:

Transfer to a serving bowl right away for crispness or cover and chill for up to two hours to allow flavors to meld The salad softens slightly as it sits while staying fresh

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Pecorino Romano is my must-have in this bowl Its bold tangy flavor is the heartbeat of the salad Every time I make this I think of my sister who first introduced me to the cheese on a family trip to Italy We still laugh about how many wedges we brought home in our suitcase

Storage Tips

This salad keeps beautifully Cover tightly and refrigerate for up to three days The Brussels sprouts and apple stay crisp thanks to the lemon juice If you want to keep pine nuts crunchiest store them separately and toss in just before serving

Ingredient Substitutions

Not a fan of Brussels sprouts Try shredding green cabbage instead Out of pine nuts Toasted chopped almonds or walnuts work wonderfully Dried cranberries or cherries can step in for currants Use Parmigiano Reggiano or a sharp aged cheddar in place of pecorino Just keep flavors robust

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Serving Suggestions

Serve as a side to roasted chicken or salmon or pile high on crusty bread for a savory winter toast I often top with extra cheese curls or an extra squeeze of lemon at the table For heartier plates toss in cooked farro or quinoa for a protein boost

Cultural and Historical Context

Shaved Brussels sprout salads have roots in modern American cuisine as a creative way to enjoy this often-underrated veggie Pecorino Romano is classic to Italian food and gives the salad a bold European flair These sharp and sweet flavors are popular at bistros everywhere

Frequently Asked Questions

→ How do you shave Brussels sprouts for salad?

Use a sharp knife or mandoline to slice Brussels sprouts thinly. Remove tough stems first, then shred using careful, even strokes for best texture.

→ Can I substitute another nut for pine nuts?

Yes, slivered almonds or chopped walnuts work well, delivering their own crunch and flavor while blending easily into the salad.

→ Is pecorino Romano essential, or can I use another cheese?

Pecorino Romano adds a salty, nutty flavor, but you can swap in shaved Parmesan or aged cheddar for a similar result.

→ What pairs well with this salad?

This crisp salad complements grilled meats, roasted poultry, or can be served alongside grain bowls for a fresh contrast.

→ How long does this salad keep after preparing?

It stays fresh for up to 2 days refrigerated. For optimal texture, add the dressing just before serving if making ahead.