Shaved Brussels Sprouts Salad with Lemon-Shallot Dressing
This shaved Brussels sprouts salad is my current favorite way to eat Brussels sprouts.
It’s loaded with flavor, texture, and good nutrition. Plus, it’s simple to make!
Brussels sprouts are in-season in the wintertime in the US, making this a great salad to make during the cooler months.
One of the highlights of this salad is its incredible texture. The combination of raw and roasted Brussels sprouts creates a delightful contrast in both taste and texture. While some sprouts remain crisp and fresh, others take on a caramelized, golden-brown goodness after roasting. This interplay of textures adds depth to each bite, making every bite fantastic.
This dish is a fiber-loaded nutritional powerhouse that’s easy to put together and easy to follow, making it an ideal choice for a quick weekday meal or a nutritious addition to your holiday spread.
Ingredients:
- 1 lb Brussels sprouts, thinly sliced (shaved); you’ll leave half of them raw and roast the other half
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- a few spins of freshly ground black pepper
- 1/2 cup chopped hazelnuts (from about 3/4 cup whole hazelnuts
Dressing:
- 1 medium shallot, thinly sliced
- Juice of 1 lemon (2 tablespoons)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Combine the shallot, lemon juice, olive oil, salt, and pepper in a jar. Shake the dressing well.
How to Make Shaved Brussels Sprouts Salad
- Start by preparing the Brussels sprouts. Thinly slice (shave) 1 lb of Brussels sprouts. You can buy them shaved, or shave them on a mandoline slicer (my preferred way, here’s the one I use), or thinly slice them with a sharp knife.
- Divide the shaved Brussels sprouts in half. Leave one half raw.
- For the other half, preheat your oven to 400°F (200°C). Place the sliced Brussels sprouts on a sheet pan and drizzle with 2 teaspoons of extra virgin olive oil. Season with a pinch of salt and pepper. Roast in the oven for 15-18 minutes or until some of them turn golden brown around the edges.
- While the Brussels sprouts are roasting, prepare the dressing. In a jar, combine the thinly sliced shallot, lemon juice, 3 tablespoons of extra virgin olive oil, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper. Shake the jar vigorously to mix the dressing ingredients thoroughly.
- In a dry skillet over medium heat, toast 1/2 cup of chopped hazelnuts for 3-4 minutes until they become lightly fragrant. Be careful not to over-toast or burn them. If your hazelnuts are whole (they probably are) put them in a bag and use a mallet, hammer, or back of a pan to chop them. Or, chop them with a knife.
- In a medium to large mixing bowl, combine the raw Brussels sprouts, roasted Brussels sprouts, and the dressing. Toss them together until well coated.
- Add the toasted hazelnuts to the salad, reserving about 1/3 of them for garnish, if desired.
- Toss the salad again to incorporate the hazelnuts. Taste the salad and adjust the salt and pepper if needed.
Serve from the bowl you used to toss it all together (what I do 99% of the time), or, put it in a pretty dish and top the salad with the remaining hazelnuts for garnish (perhaps for a holiday).
Serve and enjoy!
This salad can be stored, covered, in the fridge for up to 4 days.
Description
This delicious and nutritious Brussels Sprouts Salad with Lemon-Shallot Dressing and Hazelnuts is perfect for wintertime entertaining and easy enough for a weeknight salad. Serve it at a holiday gathering or whip up a batch for a high-fiber meal.
- 1 lb Brussels sprouts, thinly sliced (shaved), divided
- 2 teaspoons extra virgin olive oil (plus more for the dressing)
- 1/4 teaspoon fine-grain sea salt or Kosher salt
- a few spins of freshly ground black pepper
For the dressing:
- 1 medium shallot, thinly sliced
- Juice of 1 lemon (2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fine-grain sea salt or Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped hazelnuts (or almonds)
1. Prepare Brussels Sprouts:
- Slice (shave) 1 lb of Brussels sprouts thinly.
- Divide them in half; leave half raw and roast the other half.
- For the other half, preheat your oven to 400°F (200°C).
- Place the sliced Brussels sprouts on a sheet pan.
- Drizzle with 2 teaspoons of olive oil, season with a pinch of salt and pepper, and mix to coat.
- Roast for 15-18 minutes or until some turn golden brown around the edges.
3. Make Dressing:
- In a jar, combine thinly sliced shallot, lemon juice, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Shake the jar well to mix the dressing.
4. Toast Hazelnuts:
- Place the nuts in a small baggie and use a mallet or the back of a skillet to crush them. Alternatively, chop them with a knife.
- In a dry skillet over medium heat, toast 1/2 cup of chopped hazelnuts for 3-4 minutes until fragrant. Be careful not to burn them. They should stay a light golden color. Hazelnuts burn quickly—don’t walk away from them.
5. Combine Salad:
- In a mixing bowl, toss together the raw and roasted Brussels sprouts.
- Pour the prepared dressing over the Brussels sprouts and mix until coated.
- Add most of the toasted hazelnuts to the salad, reserving some for garnish.
- Toss the salad again to incorporate the hazelnuts. Taste and adjust the olive oil, lemon, salt and pepper if needed.
- Garnish the top the salad with the remaining hazelnuts to make it look pretty and enjoy!
Notes
This shaved Brussels Sprouts Salad will keep in the refrigerator, covered, up to 4 days.
