American
Shaved Brussels Sprout & Pear Salad
Paper-thin Brussels sprouts soften in a lemon-Dijon dressing while ripe pear, aged cheddar, hazelnuts, and dried cherries layer sweetness, salt, and crunch.
6 servings · 25 minutes prep
Ingredients
Ingredients
- 1 pound (450 g) Brussels sprouts, trimmed
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 g) Dijon mustard
- 2 teaspoons (14 g) honey
- 1/2 teaspoon fine sea salt
- 1 ripe but firm pear, thinly sliced
- 2 ounces (57 g) aged cheddar, shaved
- 1/3 cup (45 g) toasted hazelnuts, chopped
- 1/3 cup (45 g) dried cherries
- Black pepper
Directions
Method
- Shave sprouts very thinly with a knife, food processor, or mandoline fitted with a guard.
- Whisk the olive oil, lemon juice, Dijon, honey, salt, and black pepper until emulsified.
- Massage the sprouts with about two-thirds of the dressing for 1 to 2 minutes, until slightly softened but still crisp. Fold in the pear, cheddar, hazelnuts, and cherries with the remaining dressing immediately before serving.
