This shaved Brussels sprout salad is fresh, bright, and endlessly reliable. Thinly sliced Brussels sprouts are tossed with lemon, olive oil, and pine nuts, creating a salad that’s light yet satisfying. It holds up well, improves as it sits, and works just as beautifully for a casual meal as it does on a gathering table.
Ingredients:
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil, plus more for finishing
- ¼ cup fresh lemon juice
- ½ cup pine nuts, toasted
- ⅓ cup grated pecorino cheese
- Sea salt and freshly ground black pepper
Directions:
- Thinly shave the Brussels sprouts using a mandoline, sharp knife or food processor. Transfer them to a medium bowl.
- Mix the olive oil and lemon juice in a small bowl, add to Brussels sprouts and toss to coat. Stir in the toasted pine nuts, pecorino, chives, and a few pinches of salt and pepper.
- Let the salad rest at room temperature for at least 15 minutes to allow the flavors to soften and meld. Adjust seasoning as needed.
- Serve at room temperature.
Serves 4.
Hosting Tip
This salad can be made ahead and holds well for several hours, making it a great option for entertaining.