Shaved Brussels Sprouts Salad with Champagne Vinaigrette Recipe
This Shaved Brussels Sprouts Salad with Champagne Vinaigrette is a fresh, crunchy, and flavorful salad inspired by the classic recipe from Little Original Joe’s in San Francisco. Featuring finely shaved Brussels sprouts, tangy Pecorino Romano cheese, toasted walnuts, and a bright, tangy champagne vinaigrette, this meal-prep-friendly dish is ready in just 15 minutes and makes a perfect light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Low Lactose, Low Salt, Vegetarian
Ingredients
Shaved Brussels Sprouts Salad:
- 4 cups shaved Brussels sprouts (approximately 2 pounds)
- 1 bunch green onions, thinly sliced
- ¾ cup Pecorino Romano, grated
- ½ cup walnuts, finely chopped and toasted
Champagne Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup champagne vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Prepare the dressing: Add the olive oil, champagne vinegar, Dijon mustard, honey, garlic, sea salt, and ground black pepper into a blender. Blend until smooth, then taste and adjust seasonings as preferred. Set aside.
- Shave the Brussels sprouts: Wash the Brussels sprouts. Using a food processor with the grater attachment, pulse lightly until the sprouts are finely shredded. Alternatively, use a mandoline to shave them thin.
- Combine salad ingredients: Transfer the shaved Brussels sprouts to a large bowl. Add the thinly sliced green onions and grated Pecorino Romano cheese.
- Toast the walnuts: Finely chop walnuts and place in a saucepan over medium heat. Stir continuously until the walnuts are golden brown and fragrant, taking care not to burn them. Remove from heat.
- Add walnuts to salad: Immediately add toasted walnuts to the bowl with the Brussels sprouts mixture.
- Toss with dressing and serve: Pour the prepared champagne vinaigrette over the salad and toss thoroughly to combine. Serve immediately and enjoy!
Notes
- To shave Brussels sprouts without a food processor, a sharp knife or mandoline can also be used.
- Toast walnuts carefully over medium heat to avoid burning, which can cause bitterness.
- This salad is best served fresh but can be refrigerated for up to 1 day; toss before serving.
- Adjust honey in the vinaigrette for desired sweetness level.
- Feel free to substitute Pecorino Romano with Parmesan if necessary, though it will alter the flavor slightly.
