dinner

Shaved Brussels Sprouts Salad with Champagne Vinaigrette

Recipe by: Nicole Keshishian

Time: 15 minutes

SERVINGS: 4-6

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We’re firm believers that the key to a great salad is a great dressing. We’ve partnered with salad connoisseur and cookbook author Nicole Keshishian (@kalejunkie) to bring you a simple, delicious recipe for the new year.

"This is inspired by my favorite shaved Brussels sprouts salad at Little Original Joe’s—one of my all time fav restaurants in San Francisco! This simple recipe is a fantastic way to start the new year right and makes for a fantastic meal prep because the dressing really soaks in the longer the salad sits. And what makes this salad so good is the combination of Brightland's cold-pressed extra virgin olive oil and champagne vinegar. With this duo, you can effortlessly create perfect salad dressings every single time!" - Nicole

Ingredients

For the Salad:

4 cups shaved brussels sprouts (this is approx 2 lbs)
1 bunch green onions, finely sliced
3/4 cup pecorino romano, grated
1/2 cup walnuts, finely chopped and toasted

For the Dressing:

1/2 cup Brightland Alive Extra Virgin Olive Oil
1/4 cup Brightland Parasol Champagne Vinegar
1 tb dijon mustard
2 tb honey
2 cloves garlic
1/2 tsp salt
1/2 tsp ground black pepper

Instructions

To make the dressing, add all ingredients to a blender and blend until smooth. Taste and adjust salt and pepper as needed.
Next, make the salad. Finely shave the brussels sprouts and add them to a large bowl. I like to shred them in a food processor using the grating attachment, but you can use a mandolin, just be careful.
Add sliced green onions and pecorino romano cheese.
Chop walnuts very finely and transfer them to a pan on the stove over medium heat.
Stir, toasting the walnuts until fragrant and golden, watching to make sure they don’t burn. Remove from heat and add to the salad bowl.
Pour dressing on top, toss and enjoy!