Shaved Brussel Sprout Salad with Lemon

Theres a big time brussel sprout situation happening over here. I seriously cant get enough of them. I roast them with maple syrup. I  food process the hell out of them, mix in kale and saute with pancetta… and now THIS.

The recipe originates from food52 but I made it based on what i had available.


[pic to come]


[my version served 2 adults with a tiny bit of leftover. The food52 version serves 6]


  • about 6 large brussel sprouts
  • as much onion as you want – sliced thin. [I’ve never once enjoyed an onion on a salad before this one. See why below]
  • 1 tsp Honey
  • 1 tsp Whole Grain Mustard
  • 1 T Olive Oil
  • 1/2 Lemon zested first and then juiced
  • Salt and Pepper
  • shaved pecorino [if you have it… we didn’t and the salad was still great]


  1. Soak the chopped onion in a bowl of water for 20 minutes while you prepare all the other ingredients
  2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
  3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a food processor pulse the brussels until chopped or shave on a mandoline, one at a time.
  4. Drain the onions, put the sprouts in a serving bowl and toss gently with the onions and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!

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