Upgraded Shaved Brussels Sprout Salad

🥗 Upgraded Shaved Brussels Sprout Salad (Savory, Crispy Shallots, No Fruit/Nuts)

Serves: 4–6

Vibe: Bright, savory, crunchy, perfect contrast to turkey pot pie

🥬 Ingredients

Salad

• 1 lb Brussels sprouts, trimmed and very thinly sliced (mandoline or food processor)
• ½–1 tsp kosher salt (for softening sprouts)
• ½ small red onion, thinly sliced (optional: soak 10 min in ice water to mellow)
• ⅓ cup shaved Pecorino Romano
• ⅓ cup finely grated Parmesan
• 2–3 Tbsp chopped fresh herbs: parsley and/or chives
• ½ cup crispy shallots (homemade or store-bought)

🍋 Upgraded Dressing (Savory & Bright)

• Juice of 1 lemon (~2 Tbsp)
• 1 tsp sherry vinegar or champagne vinegar
• 1 tsp whole-grain mustard
• ½ tsp Dijon mustard
• 1 small garlic clove, microplaned (or 1 tsp very finely minced shallot)
• 4 Tbsp extra-virgin olive oil
• ½–¾ tsp kosher salt (adjust to taste)
• Freshly cracked black pepper

🔪 Crispy Shallots (if making fresh)

• 2–3 shallots, very thinly sliced
• Neutral oil (canola/veg/grapeseed)
• Pinch of kosher salt

🔧 Techniques to Improve the Brussels

These steps dramatically improve texture and flavor:

1. Light salting to soften the raw sprouts

After shaving, toss Brussels sprouts with ½–1 tsp kosher salt and let sit 10 minutes. This draws out a bit of moisture, reduces the "raw squeak," and makes the salad more tender.

2. (Optional but great)

Flash-sauté ⅓ of the sprouts in 1–2 tsp olive oil for 45–60 seconds, just until slightly wilted and vibrant. Mix back into the raw sprouts → gives a deeper, warm note without losing crunch.

3. Let the dressed salad rest

After tossing everything with the dressing, let it sit 10–15 minutes to relax the fibers and meld flavors.

👨‍🍳 Instructions

1. Make crispy shallots

1. Add ¼" oil to a small skillet; heat to medium–medium-low.
2. Add shaved shallots and cook, stirring occasionally, until golden brown (10–15 min).
3. Transfer to a paper towel–lined plate and season with salt.

Alternatively: use high-quality store-bought crispy shallots.

2. Prep the Brussels

1. Trim ends, remove bruised leaves, and shave very thinly.
2. Toss with ½–1 tsp kosher salt and rest 10 minutes.
3. If doing the optional sauté method: sauté ⅓ of them briefly, then fold back in.

3. Make the dressing

In a small bowl, whisk together the lemon juice, sherry/champagne vinegar, whole-grain mustard, Dijon, and garlic. While whisking constantly, slowly stream in the olive oil until the dressing is emulsified. Season with salt and pepper.

Taste and adjust acidity or salt.

4. Assemble

1. Add Brussels, red onion, Pecorino, Parmesan, and herbs to a large bowl.
2. Pour over the dressing and toss thoroughly.
3. Rest 10–15 minutes.
4. Top generously with crispy shallots right before serving.