Thinly shaved raw Brussels sprouts softened in lemon vinaigrette and tossed with crisp apple, toasted walnuts and Parmesan shavings.
Shortcut: use a 12 oz bag of pre-shaved Brussels sprouts. If your lemons are very tart, whisk 1 tsp honey into the dressing.
Make ahead: the sprouts can be dressed up to 4 hours ahead and refrigerated. Add the apple, walnuts and cheese just before serving. Honeycrisp or Pink Lady apples make it a little sweeter.
Ingredients
Scale
Measurement units
- ¾ cup walnut halves
- 3 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
- 1 lb Brussels sprouts (trimmed)
- 1 Granny Smith apple (cored)
- 3 oz Parmesan cheese (a block)
Ingredients
Scale
Measurement units
- ¾ cup walnut halves
- 3 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
- 1 lb Brussels sprouts (trimmed)
- 1 Granny Smith apple (cored)
- 3 oz Parmesan cheese (a block)
Instructions
Toast the walnuts
Toast walnuts (¾ cup) in a dry skillet over medium heat, shaking the pan, until fragrant and a shade darker, about 3 minutes.
Tip onto a board, cool a minute and roughly chop.
Equipment: small skillet
Make the dressing
In a large bowl, whisk lemon juice (3 tbsp), Dijon (½ tsp), salt (½ tsp) and pepper (¼ tsp).
Slowly whisk in olive oil (¼ cup) until creamy.
Equipment: large bowl and whisk
Shave the sprouts
Holding each sprout by the stem end, shave Brussels sprouts (1 lb) as thin as you can, discarding the stem nubs. Separate the shreds with your fingers.
Equipment: mandoline or sharp chef's knife
Dress and rest
Add the shaved sprouts to the dressing and toss well, then let them sit to soften slightly, about 10 minutes.
Equipment: large bowl and whisk
Finish and serve
Thinly slice apple into matchsticks and add to the bowl.
Use a vegetable peeler to shave Parmesan (3 oz) into the bowl, add the walnuts and toss lightly. Taste for salt and lemon and serve.
Equipment: mandoline or sharp chef's knife, vegetable peeler
Tomorrow's Meal
Garlicky Brussels Sprout Skillet Pasta
Leftover shaved salad seared in garlic oil until browned and tossed with pasta and extra Parmesan.
You'll need to pick up:
8 oz spaghetti or linguine2 garlic cloves, sliced2 tbsp olive oilpinch of red pepper flakes
Quick overview:
- 1.Cook the pasta in salted water until al dente, saving 1/2 cup of the water
- 2.Heat the oil with the garlic and pepper flakes in a skillet over medium heat until the garlic is golden
- 3.Add the leftover salad and cook 3 to 4 minutes until the sprouts brown at the edges
- 4.Toss in the pasta with a splash of pasta water and finish with extra Parmesan
Before you cook
Cook notes
- • Shortcut: use a 12 oz bag of pre-shaved Brussels sprouts.
- • Make ahead: the sprouts can be dressed up to 4 hours ahead and refrigerated. Add the apple, walnuts and cheese just before serving.
- • If your lemons are very tart, whisk 1 tsp honey into the dressing.
- • Honeycrisp or Pink Lady apples make it a little sweeter.
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