Shaved Brussel Sprout Salad Recipe

Prepare Brussels sprouts and greens

Trim stem ends of Brussels sprouts and remove any yellow outer leaves. Using a sharp knife or mandoline set to a thin setting, very thinly shave the Brussels sprouts into long ribbons until you reach the core. Place shaved sprouts in a large mixing bowl.

Stack kale leaves, roll tightly, and thinly slice crosswise to create ribbons. Add kale to the bowl with the shaved Brussels sprouts.

Add arugula and thinly sliced red onion to the bowl. Toss gently to combine so the ingredients are evenly distributed.

Add dried cranberries and grated Romano cheese to the greens and toss lightly to mix. Hold croutons to add just before serving to preserve crunch.

Line a small baking sheet with parchment paper and set aside.

In a small nonstick skillet over medium heat, melt the butter. Add the granulated sugar and stir until it dissolves and becomes slightly syrupy, about 30–45 seconds.

Add the pecans and kosher salt. Continuously stir and cook for 2–3 minutes until the pecans are coated, glossy and the sugar begins to caramelize. Be careful not to burn the sugar.

Immediately transfer the coated pecans to the prepared baking sheet, spreading them into a single layer to cool. Once cool, break any clusters if desired. Reserve 1 cup of candied pecans for the salad (use all if you prefer extra).

In a jar or small bowl, combine fresh orange juice, fresh lemon juice, white wine vinegar, Dijon mustard and honey. Whisk or shake vigorously until honey and mustard are fully incorporated.

While whisking constantly, slowly stream in the extra-virgin olive oil to emulsify the vinaigrette. Alternatively, add all ingredients to a lidded jar and shake vigorously until emulsified.

Season with salt and freshly ground black pepper to taste. Taste and adjust: add an additional 1/2 tbs honey if you prefer sweeter, or a pinch more salt if it needs brightness.

Just before serving, pour about 4–6 tablespoons of the honey citrus vinaigrette over the salad (start with 4 tbsp and add more to taste). Toss thoroughly and gently to coat all greens. Use tongs to lift and turn for even distribution.

Add the croutons and roughly 3/4 cup of the candied pecans. Toss once more gently to combine (reserve some pecans for garnish if desired).

Plate the salad, finish with an extra sprinkle of grated Romano and cracked black pepper. Serve immediately so croutons and pecans stay crunchy.