Shaved Brussel Salad Recipe

Prepare Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Using a sharp chef's knife or a mandoline set to a thin setting, very thinly slice the Brussels sprouts to yield about 6 cups. Place the shaved sprouts in a large mixing bowl.

Prepare apple

Core the Honeycrisp apple and cut into very thin slices or julienne strips (leave the skin on for texture and color). Toss the apple with a teaspoon of the vinaigrette (or a squeeze of lemon if preferred) to prevent browning and to start integrating flavor. Add the apple to the bowl with the shaved Brussels.

Toast seeds and nuts

In a small dry skillet over medium heat, toast the pumpkin seeds until they begin to pop and become fragrant, about 2–3 minutes, shaking the pan frequently. Transfer to a small bowl. In the same skillet, toast the sliced almonds until lightly golden, about 2 minutes. Watch closely to avoid burning. Cool both before adding to the salad.

Assemble salad

Add the toasted pumpkin seeds, toasted almonds, and dried cranberries to the bowl with Brussels and apple. Crumble the ricotta salata evenly over the top. Add chopped parsley if using.

Dress and toss

Pour about two-thirds of the vinaigrette over the salad. Toss thoroughly but gently with salad tongs or two large spoons until everything is evenly coated. Taste and add more vinaigrette as desired. Adjust seasoning with additional salt and pepper if needed.

Serve

Transfer to a serving platter or individual plates. Sprinkle any remaining pumpkin seeds, almonds, and a little extra ricotta salata on top for presentation. Serve immediately so the apples remain crisp and Brussels retain some texture.

Combine vinegar, minced shallot, Dijon mustard, honey, salt, and black pepper in a small bowl or jar. Whisk briefly to dissolve the honey and mustard.

While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If the vinaigrette is too thick, whisk in up to 1 teaspoon of water to reach the desired consistency.

Taste and adjust seasoning: add more honey for sweetness, more vinegar for brightness, or more salt/pepper as needed. Reserve about one-third of the dressing to serve on the side if preferred.