Shaved Brussels Sprouts Salad Redux

September  1, 2012
3 Ratings
  • Serves 6
Author Notes

We are addicted to the Brussels sprouts salad recipes from merrill (, amanda ( and mrslarkin (, and just keep on looking for more. This is one of our favorite variations. —QueenSashy

What You'll Need
  • 1 pound Brussels sprouts, shredded or cut into a fine slaw
  • 4 tablespoons Zante currants
  • 5 tablespoons pine nuts
  • 4 ounces parmesan, grated
  • Juice of one lemon
  • 5 tablespoons extra-virgin olive oil
  • Salt and pepper
  1. Place the pine nuts into a small skillet and toast over medium heat. Shake the skillet frequently -- pine nuts are rich in oils and can burn easily. When the pine nuts are golden and fragrant take the pan off the heat and transfer the pine nuts to a plate to cool.
  2. In a small bowl, whisk together the lemon juice, salt and pepper. Whisk in the olive oil until the dressing is emulsified.
  3. In a large bowl, combine the Brussels sprouts, currants and pine nuts. Add the dressing and toss gently. Fold in the cheese and serve immediately.

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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

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