Salad doesn’t get any easier than this Shaved Brussels Sprout Salad! Ultra-thin sprouts topped with slices of juicy pear, nutty Parmesan Reggiano and toasted hazelnuts. I whipped up a simple yet bright [4 ingredient!] lemon and olive oil dressing and drizzled it over top.
Have you been to Target lately? Have you seen, fell in love with and then purchased all the Hearth & Hand items from the new Chip and Joanna Gaines line? I stopped into Target last week and bought candles, the above platter and napkins, oh and a wood serving platter. I forced myself to put a few things back because I felt ridiculous and decided I’d make a second trip maybe? Not everything online was in my local Target so I’ll be placing an online order soon too.
Now this salad!!
I know there are Brussels sprout lovers and their are Brussels sprout non-lovers. I fall in the lovers camp and am always looking for new ways to serve them. Roasted Brussels sprouts is my absolute favorite, but shredded sprouts in a salad is my number two.
I dropped into my favorite local market and they had containers with the most perfect sprouts. I instantly had visions of a shaved Brussels sprout salad, adorned with ripe, juicy pears, shavings of Parmesan cheese and toasted hazelnuts.
Not only is this shaved Brussels sprout salad pretty but it took me less than 20 minutes to whip up!
To Make This Shaved Brussels Sprout Salad You Will Need:
- Brussels sprouts
- parmesan reggiano
- toasted hazelnuts
- lemon juice
- olive oil
- kosher salt
- black pepper
Start with about 1-1/2 pound of Brussels sprouts. Once you trim and peel off the outer leaves you will loose a bit of the weight, so you should end up with a little over a pound of sprouts when trimmed.
The dressing is SO easy and is only 4 ingredients. Start by adding 2 tablespoons fresh [strained] lemon juice, 1/4 cup olive oil, and then a pinch of kosher salt and freshly ground black pepper. Next, just shake to combine.
Next, the Brussels sprouts. The easiest way to shave Brussels sprouts is by using the slicing disc in your food processor. This whole thing, start to finish, takes less than 5 minutes. Imagine slicing these by hand with a knife. No thank you.
Turn the shaved Brussels out onto your serving platter or bowl and then arrange the slices of pear, and top with Parmesan shavings. Then sprinkle with both coarsely chopped toasted hazelnuts, black pepper and then drizzle with the lemon dressing.
A few turns of freshly ground black pepper and you’re good to go!
It’s simple salads like this that are my absolute favorite.
Shaved Brussels Sprout Salad with Pear, Parmesan and Hazelnuts
- 2 tablespoons lemon juice, strained of pulp and seeds
- 1/4 cup olive oil
- kosher salt
- freshly ground black pepper
- 1¼ pounds Brussels sprouts, trimmed and outer leaves removed
- 1 Anjou pear, cored and sliced
- Parmesan, shaved
- In a small glass jar combine lemon juice, olive oil, salt and pepper. Shake well to combine.
- In your food processor fitted with the slicing blade, shred the Brussels sprouts.
- Tip the shaved Brussels sprouts onto your serving plate or add to a bowl. Top with sliced pears, toasted hazelnuts and Parmesan shavings. Drizzle with the dressing and grind fresh black pepper over top before serving.
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