Shaved Brussels Sprout Salad with Dijon Vinaigrette and Pecans

  • 6
  • "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen" by Hugh Acheson


  • 1 quart Brussels sprouts shaved thinly by hand or on small mandolin
  • 1 cup roasted pecan halves, slightly broken up
  • 1 cup shaved pecorino Romano cheese (or parmesan)
  • 1/2 cup pulled flat-leaf parsley, lightly chopped
  • 1/4 cup Dijon Vinaigrette (recipe follows)

In a medium salad bowl, toss the Brussels sprouts, pecans, cheese and parsley. Add the vinaigrette, toss, season, and plate.

Dijon Vinaigrette

  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sherry vinegar
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt and pepper to taste

Put the mustard in a small heavy bowl that won’t move around when you start whisking. Slowly whisk in the olive oil to emulsify. If it gets too thick, dilute with a touch of water. Once the oil is incorporated, add the lemon juice and vinegar, season to taste and finish with the parsley.

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