Shaved Brussels Sprouts Salad with Walnuts and Parmesan


I was one of those strange, awkward children who ate their vegetables with gusto.  I was a fan of broccoli and spinach, lima beans and Brussels sprouts, radish and kohlrabi before I was of soda and sugary treats.

I blame my parents and my grandparents.  My grandfather had an extensive vegetable “patch” with free-growing raspberry bushes heavy with fruit each season.  He introduced me to the magic of raw kohlrabi and just picked tomato slices piled on Ritz crackers with Swiss cheese and ranch dressing.



My father showed me that broccoli stems aren’t trash, but maybe the best part.

My mother instilled in me the need to have at least “one green thing” at dinner.



It’s little surprise then, how much I love this simple salad of shaved, raw Brussels sprouts, toasty walnuts and plenty of Parm and a tangy, mustardy dressing.

I’ve always had a bit of a love affair with Brussels sprouts; I’ve love them steamed, roasted, baked on pizza, and now, raw.



Shaved Brussels Sprouts Salad with Walnuts and Parmesan
Adapted very slightly from Shutterbean
Serves 2-3

2 pounds raw Brussels sprouts
1 cup walnut pieces
1/4 cup fresh grated Parmesan cheese
9 Tablespoons extra virgin olive oil
3 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
salt and pepper, to taste

Begin by heating a skillet over medium heat and lightly toasting the walnuts until fragrant, about 5 minutes.  Set aside.

To prepare the Brussels sprouts, remove the outer leaves and stalk until no dirt or other bits of nature remain and set aside in a bowl of water.  Using a knife, food processor, or mandolin, shave the Brussels sprouts one by one.  Set aside.

In a small jar with a lid, add the extra virgin olive oil, apple cider vinegar, Dijon mustard, whole grain mustard, and salt and pepper.  Replace the lid and shake well to combine.

In a bowl, combine the Brussels sprouts, walnuts, Parmesan, and dressing.  Toss to combine.


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