Shaved Brussels Sprout Salad w/ Pine Nuts


Shaved Brussels Sprout Salad w/ Pine Nuts 

  • 12-15 brussels sprouts, shredded (yield 6 cups)
  • ½ cup pine nuts
  • 1 tsp olive oil
  • pinch of sea salt

1. Using  mandoline, shred brussels sprouts 1/8″ thick–yield should be approximately 6 cups. Place shredded brussels sprouts in a large colander and wash thoroughly.

2. Pre-heat oven to  350° F. Toss pine nuts in olive oil and salt and spread on a small baking sheet. Bake in pre-heated oven for ~5 min, checking frequently to be sure they don’t burn.

3. In a large bowl, combine shredded brussels sprouts, toasted pine nuts and lemon vinaigrette (recipe below), massaging the ingredients to thoroughly coat. Cover and refrigerate for at least 1 hour before serving.


Lemon Vinaigrette

  • 1/2 cup olive oil
  • 4 tbs fresh lemon juice
  • 1 tbs minced shallot
  • 1 tbs corse Dijon mustard
  • 1/2 tsp grated lemon peel
  • 1/2 tsp honey
  • 1 tsp fresh thyme
  • salt & pepper to taste

1.Combine all ingredients in a small glass bowl. Whisk vigorously to combine.


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