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Shaved Brussels Sprouts Salad with Pecorino, Hazelnuts & Lemon-Garlic Dressing

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  • Author: Caitlin
  • Total Time: 20 minutes
  • Yield: Serves 6

Description

Crisp, bright, and full of flavor, this Shaved Brussels Sprouts Salad combines nutty Pecorino, toasted hazelnuts, and a zesty lemon-garlic dressing for a simple yet elegant side dish.

Ingredients

Scale

SALAD

  • 1 1/2 pounds Brussels sprouts, trimmed and thinly sliced or shaved using a mandoline or food processor
  • 1/2 cup toasted hazelnuts, roughly chopped
  • 3/4 cup Pecorino Romano, finely shaved (or Parmesan, if preferred)
  • 2 tablespoons extra virgin olive oil (flavored EVOO recommendations : Lemon or Tuscan Herb)
  • 1/2 teaspoon sea salt, or to taste
  • freshly cracked black pepper, to taste

LEMON-GARLIC DRESSING

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or simply smashed
  • 1 teaspoon honey (or maple syrup for a deeper note)
  • 1/4 teaspoon sea salt

Instructions

  1. Prepare the Brussels Sprouts : Trim and shave Brussels sprouts very thinly using a mandoline or food processor. Transfer to a large mixing bowl and gently fluff with your hands to separate the layers.
  2. Toast the Hazelnuts : Heat a small skillet over medium heat. Add hazelnuts and toast for 3 – 5 minutes, shaking the pan occasionally, until fragrant and golden. Transfer to a cutting board and roughly chop.
  3. Make the Dressing : In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon, garlic, honey, and salt until emulsified. Taste and adjust acidity or sweetness as needed.
  4. Assemble the Salad : Drizzle half of the dressing over the shaved Brussels sprouts. Massage lightly with your hands for 1 – 2 minutes to soften the leaves. Add the remaining dressing, hazelnuts, and half the Pecorino; toss again.
  5. Finish & Serve : Transfer to a serving platter and top with the remaining Pecorino, a few cracks of black pepper, and a drizzle of olive oil. Serve chilled or at room temperature.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Tossed
  • Cuisine: American

Find it online: https://fittoentertain.com/shaved-brussels-sprouts-salad-with-pecorino-hazelnuts-lemon-garlic-dressing/