This parmesan Brussels sprouts salad is crisp and refreshing. Shaved Brussels sprouts tossed with fresh parmesan cheese and a light vinaigrette make the perfect side dish for your holiday or Thanksgiving table.This recipe is an adaptation of a recipe that my friend makes. She was inspired by a dish she had in a restaurant.
⅓cupParmesan cheesethickly grated, or other hard cheese like Pecorino Romano or Manchego (Can substitute with vegan cheese.)
For the dressing
4tablespoonsextra virgin olive oil
1-½tablespoonfresh lemon juice
1-½tablespoonrice wine vinegaror can use apple cider or white balsamic vinegar
1tablespoonDijon mustard
1tablespoonhoney
½teaspoonkosher or sea salt
Several grinds of freshly cracked black pepper
Instructions
To shave the Brussels sprouts: Remove any outer leaves that are coarse or damaged. Cut out the stem and core. Slice the sprouts in the food processor with the slicing blade. Pull the shreds apart into ribbons. Alternatively, slice the Brussels sprouts with a mandoline, or buy pre-sliced.
To make the dressing: The honey needs to be thin and runny, so briefly microwave if necessary. Put all dressing ingredients in a glass jar with a tight-fitting lid. Shake well to combine. Set aside.
Prep the other ingredients: slice dates; chop & toast pecans; grate cheese using large holes on a box grater.
Store all components in the refrigerator for up to 3 days. When ready to serve, shake the dressing in a jar until well-combined. Then toss all the salad components together with the dressing and serve.
Notes
Use a cut resistant glove for safety when using a mandoline.
To make ahead: Prepare all the components and store them separately. Shave the sprouts and make the dressing and store in separate airtight containers in the refrigerator. Shave the parmesan and store in the refrigerator as well. You can also slice the dates and toast and slice the pecans. Store these at room temperature in an airtight container. Up to 2 hours before serving, toss all the salad components together with the dressing in a large bowl and serve.
How to store: Store the separated salad components in the refrigerator for up to 3 days in an airtight container. If the dressing is on, it is best to eat it the same day.