Shaved Brussels Sprout Salad with Parmigiano Reggiano
Tender and crunchy brussels sprouts are tossed with Imported Parmigiano Reggiano and drizzled with a light citrus dressing. What an easy lunch or side dish!
- 1 LB Brussels sprouts
- 1 cup hazelnuts toasted
- ½ cup dried cranberries
- 1/3 cup Imported Parmigiano Reggiano shaved
- 1 tsp shallot minced
- 1 tsp Dijon mustard
- 3 tbsps freshly squeezed lemon juice
- 2 tsp honey
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
In a medium bowl, whisk together the shallot, mustard, lemon juice and honey.
While continuing to whisk, slowly add the olive oil in a stream until emulsified. Season with salt and pepper. Set aside.
Rinse Brussels sprouts and discard and damaged leaves.
Using either a mandolin or a very sharp knife, slice the Brussels sprouts very thinly. Be sure to use the finger guard if using a mandolin.
Once all Brussels sprouts are sliced, place in a large bowl and add the dressing, hazelnuts, cranberries.
combine well and add the Imported Parmigiano Reggiano. Allow to sit for 30 minutes before serving.