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Brussels Sprout Salad

Brussels Sprout Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4 1x

Try pairing shredded raw sprouts with chopped kale, Pecorino cheese, red onions and walnuts for a crunchy fresh brussels sprout salad with lemon Dijon vinaigrette.

Ingredients

  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 pounds brussels sprouts, shaved thinly with a mandolin, a food processor fitted with the grater disc or box grater
  • 1 cup chopped kale
  • 1/3 cup grated pecorino cheese
  • 1 /2 small red onion thinly sliced
  • 1/4 cup walnuts, roughly chopped

Instructions

  1. For the dressing, combine the lemon juice, Dijon mustard, garlic, salt and pepper. Slowly whisk in the olive oil until fully combined.
  2. In a large bowl, combine the brussels sprouts, kale, pecorino, onions and walnuts and toss with the vinaigrette.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4 1x