Shaved Brussels Sprout Salad
Crunchy, tart, tangy, creamy, and nutty, so much going on with just a few simple ingredients.
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Brussels sprouts have made a triumphant return over recent years. Gone are the days of a boiled, flavorless, soggy Brussels sprout. Out with the old and in with the fresh and new, and in this salad, everything that is good about the knobby green vegetable is put on display. I love to roast Brussels sprouts and drizzle balsamic vinegar over the top, but I thoroughly enjoy them in this light and fresh salad. Thinly shaved Brussels sprouts tossed with Manchego cheese and candied almonds will be a go-to salad on your dinner table.
Everything about this salad is light and fresh, dare I even say that it is hearty, too. Shaving the Brussels sprout is an excellent exercise for practicing knife skills. Shaving really means cutting the sprouts in such a way that they become ribbon-like in shape. The final product is visually appealing. After shaving the first few, you’ll find a nice rhythm that gets you quickly through the process.
To slice (or shave) the Brussels sprouts, use “the claw” technique; first, cut the whole Brussels sprout in half, then, with the cut side down, claw your fingers over the top of the sprout. This will give you a solid grip on the vegetable while also protecting your fingers. Curled fingertips allow your knuckles to be used as a guide for the knife. As always, a sharp knife is a chef’s best tool.
The Brussels sprouts are accompanied by a tart sweetness from the Granny Smith apples and nutty Manchego cheese. Manchego cheese is made with sheep’s milk, similar in taste and texture to Asiago cheese. It pairs beautifully with the apples as well as the homemade candied almonds. Now, no salad is complete without a dressing. I’m going with a dressing that is simple yet crisp, and it helps to keep the Brussels sprouts and apple slices from browning. Fresh squeezed lemon juice and olive oil, a little bit of salt and pepper to taste and that’s it.
Shaved Brussels Sprout Salad is hearty and light, and while that seems like an oxymoron, it makes sense here. Everything about the salad strikes a beautiful balance of texture and flavor. Crunchy, tart, tangy, creamy, and nutty, so much going on with just a few simple ingredients.
Shaved Brussels Sprout Salad is from the Spanish Tapas Table at Table for 12. It is served with Paella Mixta, Patatas Bravas with Aioli, Grilled Shishito Peppers, and a Spanish Almond Cake.
Shaved Brussels Sprout Salad
Yield(s): Serves 6
10m prep time
10m cook time
5m inactive
you're making mealtime meaningful.
Ingredients
- 3/4 lb. Brussel sprouts, shaved thin
- 3/4 cup Manchego cheese, shaved
- 1 Granny Smith apple, sliced thin
- 2 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- Kosher salt & freshly cracked black pepper, to taste
For almonds:
- 1 cup sliced almonds
- 1/4 cup sugar
Preparation
- In a medium-sized saucepan over medium heat, toast almonds and sugar until almonds toast and sugar caramelizes to almond.
- Spread candied almonds onto a sheet tray lined with a silpat. Let cool and break apart.
- For the salad, Toss together the Brussels sprouts, apple, cheese, and olive oil.
- Drizzle lemon juice over the salad, then season to taste. Lightly toss Brussels with white vinegar if it needs more seasoning. Plate and serve.