Shaved Brussels Sprouts Salad with Champagne Vinaigrette
Equipment
Ingredients
Champagne Vinaigrette
Extra Virgin Olive Oil
120 ml
Champagne Vinegar
60 ml
Dijon Mustard
15 g
Honey
30 g
Garlic Cloves
2 piece
Salt
0.5 tsp
Ground Black Pepper
0.5 tsp
Salad Ingredients
Shaved Brussels Sprouts
900 g
Green Onions
1 bunch
Pecorino Romano Cheese
75 g
Walnuts
60 g
Instructions
Prepare Champagne Vinaigrette
Add olive oil, champagne vinegar, dijon mustard, honey, garlic cloves, salt, and black pepper to a blender. Blend until smooth.
Shave Brussels Sprouts
Finely shave the brussels sprouts using a food processor with grating attachment, mandolin, or sharp knife. Add to a large bowl.
Prepare Remaining Salad Ingredients
Finely slice green onions and grate pecorino romano cheese. Add both to the bowl with shaved brussels sprouts.
Toast Walnuts
Finely chop walnuts. Heat a pan over medium heat, add walnuts, and stir constantly until fragrant and golden. Watch carefully to prevent burning. Remove from heat.
Assemble and Serve
Add toasted walnuts to the salad bowl. Pour dressing over top and toss everything together until well coated. Taste and adjust seasoning if needed. Serve immediately.
Original recipe
Storage
Dressing soaks in and improves flavor over time. Best eaten within 2 days.
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