Shaved Brussel Sprouts Salad Recipe
green apple, dried cherry, parm, marcona almonds, red onion, apple cider vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Apple Cider Vinaigrette
Method
Salad
Prepare Brussels sprouts
Trim the stem ends and remove any tough outer leaves from each Brussels sprout. Using a mandoline or a sharp chef's knife, shave the sprouts thinly into ribbons. You should end up with about 8 cups packed. Transfer to a large mixing bowl.
Prepare apple and onion
Core the green apple and cut into thin matchsticks (julienne) or shave into thin slices; add immediately to the bowl with the sprouts to keep textures similar. Thinly slice the red onion into half-moons; if you prefer milder onion flavor, rinse the slices in cold water and drain well before adding.
Add cherries and almonds
Add the dried cherries and toasted, roughly chopped Marcona almonds to the bowl. Reserve about 2 tablespoons of almonds and 2 tablespoons of shaved Parmesan for finishing the salad.
Add cheese
Add the shaved Parmigiano-Reggiano to the salad bowl, holding back a small handful for garnish.
Season and toss
Pour 3/4 of the prepared vinaigrette over the salad (see vinaigrette directions). Toss thoroughly to coat everything evenly. Taste and add more vinaigrette as needed. Season with kosher salt and freshly ground black pepper to taste. Let sit 5–10 minutes to allow flavors to meld.
Finish and serve
Just before serving, give the salad a final toss. Transfer to a serving platter or plates and sprinkle the reserved Parmigiano-Reggiano shavings and reserved chopped Marcona almonds over the top. Serve immediately.
Apple Cider Vinaigrette
Combine the apple cider vinegar, minced shallot, Dijon mustard, honey, and grated garlic in a small bowl or jar.
Whisk or shake the mixture while slowly streaming in the extra-virgin olive oil until the vinaigrette emulsifies and thickens slightly. Alternatively, use an immersion blender for 5–10 seconds.
Season the vinaigrette with salt and freshly ground black pepper to taste. Taste and adjust balance: add a little more honey if too tart or a splash more vinegar if too flat.
Reserve about 1/4 cup of vinaigrette for topping or later use and use the rest to dress the salad as directed above.