Shaved Brussel Sprout Salad Recipe
hazelnuts, Parmigiano Reggiano & maple miso vinaigrette
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Ingredients
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Salad
Hazelnuts
Maple-Miso Vinaigrette
Method
Hazelnuts
- 1
Toast and chop hazelnuts
Preheat a small skillet over medium heat. Add 1 tsp neutral oil and the hazelnuts. Toast, shaking the pan or stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool slightly, then rub between a kitchen towel to remove loose skins if desired. Roughly chop and season with 1/4 tsp salt. Set aside to cool completely.
Salad
- 2
Prepare Brussels sprouts
Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Using a sharp chef's knife, mandoline, or food processor with the slicing blade, thinly shave the sprouts into long ribbons. Place the shaved sprouts in a large mixing bowl to allow the dressing to coat them evenly.
- 3
Maple-Miso Vinaigrette
- 4
Emulsify dressing
In a small bowl or jar, whisk together 1 tbsp white miso, 2 tbsp maple syrup, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, and 2 tbsp apple cider vinegar until smooth. While whisking, slowly drizzle in 3 tbsp extra-virgin olive oil to emulsify. If the dressing is too thick, whisk in up to 1 tbsp warm water, a little at a time, until it reaches a pourable consistency. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, tasting and adjusting maple or acid as desired.
- 5
Dress the salad
Pour about two-thirds of the vinaigrette over the shaved Brussels sprouts and add-ins. Toss thoroughly with tongs or salad servers until the leaves are evenly coated. Let the salad rest for 5 minutes so the sprouts soften slightly and absorb flavor. Taste and add remaining vinaigrette as needed (you may not need all of it).
- 6
Finish and serve
Add the toasted hazelnuts and most of the reserved Parmigiano shavings to the bowl and toss gently to combine. Transfer to a serving platter or individual plates. Garnish with the remaining Parmigiano shavings and an extra sprinkle of chopped hazelnuts and chives if desired. Serve immediately, or let sit up to 30 minutes at room temperature—flavors meld and sprouts soften but maintain a pleasant bite.
