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Whenever I want something super crunchy and a bit more special, I whip up this lively shaved Brussels sprout mix. It's got layers of flavors, different textures, and a bold punch of sweet-tart dressing—Brussels sprout haters usually clean their plates.
Once made it for a fall get-together and figured nobody would even mention it—turns out everyone wanted to know how I made it. Not a single morsel left in the bowl.
Vibrant Ingredients
- Honeycrisp apple: Grab a crisp one, dice it fine for some juicy, sweet bites. This keeps everything lively.
- Pecorino Romano cheese: Dice it into tiny cubes for a sharp, salty kick. Pick the strong aged stuff for max flavor.
- Dried currants: Little sweet bursts add a nice touch. Plumper ones are best; organic works great if you find them.
- Pine nuts: Buttery and subtle crunch—if you have time, toast them for more taste.
- Brussels sprouts: Slice ultra thin for lots of crispness and that fresh bite. Firm, tight heads work best for this.
Easy Step-by-Step Directions
- Chill or Serve:
- Spoon into your bowl and serve straight up for crunch or stash in the fridge for a couple of hours to let flavors get cozy. The veggies stay snappy, but the mix softens just a bit.
- Add the Dressing:
- Drizzle your dressing over the whole salad and gently mix so every chunk is coated. The lemon will also keep the apples looking bright.
- Whip Up the Dressing:
- In a separate bowl, shake or whisk olive oil, lemon juice, mustard, maple syrup, garlic powder, salt, and pepper until it looks smooth and slightly creamy.
- Combine Everything:
- Drop sliced Brussels, toasted nuts, diced apple, cheese cubes, and currants into a big bowl and give them a gentle toss to start mixing up the flavors.
- Dice the Apple:
- Chop up your apple right before mixing in—keeps it fresh and crunchy.
- Chunk the Cheese:
- Cut the Pecorino Romano into tiny cubes. Chewful bites really pop out more than if you shredded it.
- Toast the Pine Nuts:
- Toss pine nuts in a dry pan over medium-low heat for a few minutes until you smell them and see golden edges. Don’t walk away—they cook fast!
- Shave the Brussels Sprouts:
- Grab a sharp knife or mandoline and make super thin slices. This is key for the texture and helps the dressing grab on everywhere.
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Pecorino Romano is essential in this mix. Its punchy flavor just makes everything else shine. Every batch reminds me of my sibling who got me hooked on the cheese after a family trip to Italy. We still laugh about how we smuggled wedges home in our bags.
How to Store
Covers well and stays crunchy for up to three days in the fridge. The apple and sprouts don’t go mushy thanks to the lemon. If you want your pine nuts to stay extra firm, sprinkle those in right before you dig in.
Swaps & Tweaks
Brussels not your thing? Slice up some green cabbage instead. Ran out of pine nuts? Try toasted walnuts or chopped almonds. For fruit, swap currants with dried cherries or cranberries. Cheese lovers—use sharp cheddar or Parmigiano Reggiano for a twist. Just keep things bold and tasty!
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How to Serve
This goes great next to roasted salmon or chicken. Or load it onto rustic bread for a super tasty open-faced sandwich. Add a little extra cheese or squeeze of lemon right before digging in. For more heft, toss in quinoa or farro—so good and filling!
Behind the Dish
Shaved Brussels salads popped up in modern American cooking as a fun way to use up this veggie. With Pecorino Romano in the mix, you get serious Italian vibes. The sweet and tangy flavor combo shows up on bistro menus everywhere now.
Common Questions
- → What's the easiest way to shave Brussels sprouts for this dish?
Grab a sharp knife or a mandoline slicer. Trim away the tough ends first, then carefully slice down the sprouts thin. Take your time and you'll get perfect shreds.
- → Could I use different nuts if I'm out of pine nuts?
Sure thing! Try chopped walnuts or sliced almonds. They'll add their own crunch and taste that fits right in with everything else.
- → Is it okay to use a different cheese instead of pecorino Romano?
Pecorino Romano gives a salty kick, but if you're out, try shaved Parmesan or even aged cheddar—they work just fine too.
- → What else goes well with this crunchy salad?
This fresh bowl is great next to grain bowls, grilled meat, or roast chicken if you're feeling fancy.
- → How long can I keep the salad after I make it?
It'll hang out in the fridge for up to 2 days. Keep the dressing off until you’re ready to eat for the best bite every time.