Name: Shaved Brussels Sprout Salad
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts, trimmed; ½ cup sliced almonds or pecans; ½ cup dried cranberries; ½ cup shaved Parmesan; 3 tablespoons extra virgin olive oil; 1½ tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 small shallot, minced; Salt and freshly ground black pepper; Optional additions: 1 apple, thinly sliced; ¼ cup pomegranate seeds

Shaved Brussels Sprout Salad

Brussels sprouts get respect as a roasted vegetable, but raw is where they shine in summer. Shaved thin on a mandoline, they're tender and crunchy without the cooking — like a much more interesting coleslaw. This salad travels well, holds up to dressing, and gets better as the shaved sprouts soften

Ingredients

1 pound Brussels sprouts, trimmed
½ cup sliced almonds or pecans
½ cup dried cranberries
½ cup shaved Parmesan
3 tablespoons extra virgin olive oil
1½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 small shallot, minced
Salt and freshly ground black pepper
Optional additions: 1 apple, thinly sliced; ¼ cup pomegranate seeds

Method

Toast the nuts: Heat a dry skillet over medium heat. Add the almonds and stir occasionally until golden and fragrant, about 4 minutes. Watch them carefully — they go from golden to burnt fast. Transfer to a plate to cool.
Using a mandoline or food processor with the slicing blade, shave the Brussels sprouts into thin, even slices. You want paper-thin — this is the key to the recipe. Thick slices are chewy and raw; thin slices are tender and crisp.
Whisk together the olive oil, lemon juice, Dijon, and shallot. Season with salt and pepper. The vinaigrette should be bright and tangy.
Toss the shaved sprouts with the vinaigrette. Let them sit for 10 minutes — this softens them slightly and lets the dressing penetrate.
Add the toasted nuts, dried cranberries, and Parmesan. Toss gently. Add the apple or pomegranate seeds if using.
Taste and adjust salt and pepper. Serve immediately or refrigerate for up to 1 day.
*Storage:** Undressed shaved sprouts keep in the fridge for 3 days. The vinaigrette keeps for 1 week. The salad is best assembled fresh — the nuts lose their crunch after a few hours in dressing.
*Seasonal note:** Look for small, tight Brussels sprouts — they shred more evenly than large, loose ones. If you can't find a mandoline, a sharp chef's knife works fine; just slice them as thin as you can manage.