Shaved Brussel Sprout Salad with Parmigiano Reggiano e1539370183407

Shaved Brussels Sprout Salad with Parmigiano Reggiano

Tender and crunchy brussels sprouts are tossed with Imported Parmigiano Reggiano and drizzled with a light citrus dressing. What an easy lunch or side dish!
Prep Time 40 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 6



  • 1 LB Brussels sprouts
  • 1 cup hazelnuts toasted
  • ½ cup dried cranberries
  • 1/3 cup Imported Parmigiano Reggiano shaved


  • 1 tsp shallot minced
  • 1 tsp Dijon mustard
  • 3 tbsps freshly squeezed lemon juice
  • 2 tsp honey
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste


  • In a medium bowl, whisk together the shallot, mustard, lemon juice and honey.
  • While continuing to whisk, slowly add the olive oil in a stream until emulsified. Season with salt and pepper. Set aside.
  • Rinse Brussels sprouts and discard and damaged leaves.
  • Using either a mandolin or a very sharp knife, slice the Brussels sprouts very thinly. Be sure to use the finger guard if using a mandolin.
  • Once all Brussels sprouts are sliced, place in a large bowl and add the dressing, hazelnuts, cranberries.
  • combine well and add the Imported Parmigiano Reggiano. Allow to sit for 30 minutes before serving.
  • Serves 4
Keyword brussels sprouts, salad, shaved brussels sprout salad with Imported Parmigiano Reggiano