Shaved Brussels sprouts salad

Shaved Brussels Sprouts Salad

Makes 4 Servings


  • 1 lb Brussels sprouts
  • 1 medium carrot, very thinly shredded
  • 1/2 cup pine nuts, toasted
  • Salt and freshly ground black pepper as needed
  • 3/4 cup Pecorino Romano or aged Asiago, shaved
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil, mild
  • 3/4 cup clementine or orange segments
  • 1/2 cup pomegranate seeds (about 1 fruit)


  1. Shave the Brussels sprouts very thinly with a mandolin, being careful not to break them up too much, and place into a bowl large enough to accommodate them.
  2. Shred the carrot into the bowl, then add the pine nuts, seasoning, half of the cheese, the lemon juice, and the olive oil and toss together.
  3. Divide among 4 plates and garnish with the clementine or orange segments and the remaining cheese, and sprinkle the pomegranate seeds all over.

Chef’s Note: You may also add thinly shaved radishes or beets to this salad, but only add beets at the very end, to avoid them bleeding on the plate.

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