If you've ever been to Little Original Joe's in San Francisco and tried their shaved brussels sprouts salad, then you will absolutely fall in-love with my rendition of their classic recipe! This is my Shaved Brussels Sprouts Salad with Champagne Vinaigrette, and it's made from crunchy shaved brussels sprouts, tangy Pecorino Romano cheese, perfectly-toasted walnuts, and a splash of delicious champagne vinaigrette for the perfect meal-prep-friendly salad, ready in minutes.
Equipment
- Food Processor this is the easiest way to shred the brussels sprouts!
Ingredients
For the Shaved Brussels Sprouts Salad:
- 4 Cups Shaved Brussels Sprouts this is approximately 2 pounds
- 1 Bunch Green Onions thinly sliced
- ¾ Cup Pecorino Romano grated
- ½ Cup Walnuts finely chopped and toasted
For the 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
- To make this salad, start by preparing the dressing. Add all of the dressing ingredients (the olive oil, champagne vinegar, dijon mustard, honey, garlic, sea salt, and ground black pepper) to a blender and blend until smooth. Taste and adjust the seasonings as needed, then set it aside.
- Next, prepare the salad. Wash and shave the brussels sprouts (if not shaved already) and add them to a large bowl. To shave them, simply add the brussels sprouts to a food processor with the grater attachment and lightly pulse them until they're finely shredded. You can also opt to use a mandolin, if you prefer.
- Add the shaved brussels sprouts to a large bowl. Then, slice the green onions and grate the pecorino romano and add them to the bowl as well.
- Prepare the walnuts by chopping them finely and adding them to a saucepan, on the stove, over medium heat.
- Stir the walnuts to toast them until they're golden and fragrant, watching them carefully to ensure that they don't burn.
- Once the walnuts are done, remove them from the heat and add them to the salad bowl.
- Finally, pour the dressing on top of the salad and toss to fully combine. Once it's done, serve immediately and enjoy!
Calories: 449kcal | Carbohydrates: 13g | Protein: 9g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Cholesterol: 20mg | Sodium: 561mg | Potassium: 124mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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