Name: Dante NYCs Shaved Brussel Sprout Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Brussels sprouts (trimmed and core removed); 0.75 cup Parmigiano Reggiano, thin shavings; 0.25 cup Fresh flat-leaf parsley, roughly chopped; 2 tbsp Fresh chives, thinly sliced; 0.5 cup Apple (optional, for sweetness and texture), very thinly sliced; 0.75 cup Hazelnuts, toasted and roughly chopped; 1 tsp Neutral oil (grapeseed or vegetable), for toasting; 0.25 tsp Salt, to taste (for hazelnuts); 1 tbsp White miso paste; 2 tbsp Pure maple syrup; 3 tbsp Extra-virgin olive oil; 2 tbsp Apple cider vinegar; 1 tsp Dijon mustard; 1 tbsp Lemon juice, fresh; 1 tbsp Warm water (to thin, if needed); 0.25 tsp Salt, to taste (for vinaigrette); 0.25 tsp Freshly ground black pepper

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extra side of sauce

hazelnuts, Parmigiano Reggiano & maple miso vinaigrette

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.

Toast and chop hazelnuts

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.

Prepare Brussels sprouts

If using apple, very thinly slice or julienne half an apple and add to the bowl. Add chopped parsley and sliced chives. Reserve about 2 tablespoons of Parmigiano shavings for garnish, then add the remainder (about 10–11 tablespoons) to the bowl with the shaved sprouts.

Prepare add-ins

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.

Emulsify dressing

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).

Dress the salad

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.

Finish and serve

Brussels sprouts (trimmed and core removed)

Parmigiano Reggiano, thin shavings

Fresh flat-leaf parsley, roughly chopped

Fresh chives, thinly sliced

Apple (optional, for sweetness and texture), very thinly sliced

Hazelnuts, toasted and roughly chopped

Neutral oil (grapeseed or vegetable), for toasting

Salt, to taste (for hazelnuts)

White miso paste

Pure maple syrup

Extra-virgin olive oil

Apple cider vinegar

Dijon mustard

Lemon juice, fresh

Warm water (to thin, if needed)

Salt, to taste (for vinaigrette)

Freshly ground black pepper

Shaved Brussel Sprout Salad

Make Shaved Brussel Sprout Salad Recipe in just 30m. hazelnuts, Parmigiano Reggiano & maple miso vinaigrette

Shaved Brussel Sprout Salad Recipe

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