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Shaved Brussel Sprout Salad with Champagne Vinaigrette

A crisp, fresh shaved brussel sprout salad featuring toasted walnuts, Pecorino Romano cheese, and a tangy champagne vinaigrette that transforms raw brussels sprouts into a crave-worthy dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Vegetarian & Vegan Salads
Cuisine: American
Calories: 449
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salad:
  • 4 cups shaved brussels sprouts approximately 2 pounds
  • 1 bunch green onions thinly sliced
  • ¾ cup Pecorino Romano cheese grated
  • ½ cup walnuts finely chopped and toasted
  • For the Champagne Vinaigrette:
  • ½ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

Equipment

  • Food processor with grater attachment or mandolin
  • Blender
  • Large mixing bowl

Method
 

  1. Blend all dressing ingredients until smooth. Taste and adjust seasonings if needed, then set aside.
  2. Shave brussels sprouts using a food processor with grater attachment, pulsing until finely shredded.
  3. Place shaved brussels sprouts in a large bowl and add sliced green onions and grated pecorino.
  4. Toast walnuts in a dry skillet over medium heat until golden and fragrant, stirring frequently.
  5. Add warm toasted walnuts to the salad bowl.
  6. Pour dressing over salad ingredients and toss thoroughly to combine.
  7. Serve immediately for best flavor and texture.

Notes

  • For make-ahead preparation, store dressed salad in the refrigerator for up to 2 days.
  • The flavors will continue to develop over time.
  • For longer storage (up to 4 days), keep components separate and combine just before serving.
  • Pre-shredded brussels sprouts from the grocery store work perfectly in this recipe for a time-saving option.