Shaved Brussels Sprout Salad with Parmigiano Reggiano

Serves 6

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!

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Course Side Dish, Salad
Cuisine American
Keyword salad, shaved brussels sprout salad with Imported Parmigiano Reggiano, brussels sprouts

Ingredients

Salad:

  • 1 LB Brussels sprouts
  • 1 cup hazelnuts toasted
  • ½ cup dried cranberries
  • 1/3 cup Imported Parmigiano Reggiano shaved

Dressing:

  • 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

Instructions

  1. In a medium bowl, whisk together the shallot, mustard, lemon juice and honey.
  2. While continuing to whisk, slowly add the olive oil in a stream until emulsified. Season with salt and pepper. Set aside.
  3. Rinse Brussels sprouts and discard and damaged leaves.
  4. 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.
  5. Once all Brussels sprouts are sliced, place in a large bowl and add the dressing, hazelnuts, cranberries.
  6. combine well and add the Imported Parmigiano Reggiano. Allow to sit for 30 minutes before serving.
  7. Serves 4