Go Back
Print

Shaved Brussels Sprout Salad with Avocado, Hazelnuts & Pecorino

Course Salad, Side Dish
Cuisine American
Keyword avocado, brussels sprouts
Prep Time 20 minutes
Servings 6

Ingredients

For the dressing

  • ½ shallot, minced
  • 1 lemon, juiced
  • 1 teaspoon honey, more to taste
  • 1 teaspoon whole grain mustard
  • 1 pinch Kosher salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

For the salad

  • 1 bag brussels sprouts
  • ⅓ cup thinly shaved or grated Pecorino cheese
  • ½ shallot, thinly sliced
  • ½ avocado
  • ¼ hazelnuts, toasted
  • 1 lemon, zested
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. 1. In a small bowl, whisk together the shallot, lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Taste and add more honey, if needed. Set aside.

  2. 2. Trim all of the brussels sprouts, cutting off any outer leaves and slicing off the hard root end. Using a sharp knife or mandoline, shave the sprouts one at a time, no more than ⅛” wide. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a fine slaw.

  3. 3. Put the sprouts on a serving platter and toss gently with the shallots and the dressing. Fold in the pecorino, avocado and hazelnuts. Sprinkle with lemon zest, salt and pepper to taste. Serve immediately.