Shaved Brussels Sprouts Salad

Adapted from

  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon  lemon zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallot 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup olive oil
  • 1/3+ cup toasted cashews, chopped, saving a few whole cashews for garnish
  • 1 tablespoon finely grated Parmesan cheese

  • Combine the lemon juice, zest, mustard, shallot, and salt and pepper; set aside.

  • Remove any wilted or discolored leaves from your Brussels sprouts. Hold the stem end of the Brussels sprouts and thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces. Set aside

  • While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated

  • Add the nuts  and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften , about 15 minutes.

  • Toss the salad again and check for seasonings. Add salt, pepper or more lemon juice if needed. Transfer to a serving bowl and sprinkle with the Parmesan.