If you love fresh, crunchy salads, then you’re going to adore this Shaved Brussels Sprouts Salad with Champagne Vinaigrette! This recipe is inspired by one of my favorite salads from Little Original Joe’s, a beloved restaurant in San Francisco. The salad is bright, tangy, and full of flavor thanks to the special champagne vinaigrette made with cold-pressed olive oil and raw champagne vinegar. The best part? The dressing soaks into the salad the longer it sits, making it perfect for meal prep or a quick healthy lunch. Plus, the combination of shaved Brussels sprouts, toasted walnuts, and savory pecorino cheese creates a delicious mix of textures and tastes.
Method
Make the Dressing
To start, gather all your dressing ingredients—extra virgin olive oil, champagne vinegar, Dijon mustard, honey, garlic cloves, salt, and black pepper—and place them into your blender. Blend everything together until the mixture becomes smooth and creamy. Don’t forget to taste your dressing and adjust the salt or pepper to your liking, ensuring the flavors are perfectly balanced. Once ready, set the dressing aside while you move on to prepare the salad components.
Prepare the Brussels Sprouts
Next, it’s time to get those Brussels sprouts ready. I like to use a food processor with a grating attachment because it quickly shaves the sprouts into thin, delicate pieces that are perfect for salads. If you don’t have a food processor, you can use a mandolin carefully—just be sure to protect your fingers! Once the Brussels sprouts are finely shaved, transfer them into a large mixing bowl to make space for the rest of the ingredients.
Add the Salad Ingredients
Now, thinly slice your green onions and add them to the bowl with the shaved Brussels sprouts. Sprinkle in the grated pecorino romano cheese, which brings a wonderful salty and savory flavor that complements the sprouts beautifully. These ingredients add great texture and taste to your salad.
Toast the Walnuts
To add a nutty crunch, chop your walnuts finely and place them in a small skillet over medium heat. Stir the walnuts often, toasting them just until they become fragrant and golden brown. Keep a close watch because walnuts can quickly go from perfectly toasted to burnt. Once toasted, remove the skillet from heat immediately and transfer the walnuts to your salad bowl to keep their crispy texture.
Combine and Serve
Finally, pour your freshly made champagne vinaigrette over the salad bowl. Toss everything gently but thoroughly to make sure every bit of Brussels sprouts, green onions, pecorino, and walnuts is coated evenly with the dressing. You can serve the salad right away for a fresh, crunchy bite, or let it sit for a while—this gives the dressing time to soak in and softens the Brussels sprouts just a bit, making the flavors meld beautifully.
Necessary Tools
- Blender (for the dressing)
- Food processor with grating attachment or mandolin (for shaving Brussels sprouts)
- Large mixing bowl
- Cutting board and sharp knife
- Small skillet or pan (for toasting walnuts)
- Whisk or spoon (for tossing the salad)
Shaved Brussels Sprouts Salad with Champagne Vinaigrette
Cuisine: AmericanDifficulty: Easy6
servings15
minutes5
minutes20
minutesIngredients
For the Champagne Vinaigrette:
½ cup extra virgin olive oil (cold-pressed if possible)
¼ cup champagne vinegar (raw, double-fermented if you can find it)
1 tablespoon Dijon mustard
2 tablespoons honey
2 cloves garlic
½ teaspoon salt
½ teaspoon ground black pepper
For the Salad:
4 cups shaved Brussels sprouts (about 2 lbs)
1 bunch green onions, finely sliced
¾ cup pecorino romano cheese, grated
½ cup walnuts, finely chopped and toasted
Directions
- Make the Dressing
Start by adding the olive oil, champagne vinegar, Dijon mustard, honey, garlic, salt, and black pepper into your blender. Blend everything until smooth and creamy. Taste the dressing and add more salt or pepper if needed to balance the flavors. Set the dressing aside while you prepare the salad. - Prepare the Brussels Sprouts
Next, finely shave the Brussels sprouts. I like using a food processor with a grating attachment because it’s quick and easy. If you don’t have one, you can carefully use a mandolin, but watch your fingers! Once shaved, transfer the Brussels sprouts into a large mixing bowl. - Add the Salad Ingredients
Slice the green onions thinly and add them to the bowl with the Brussels sprouts. Sprinkle in the grated pecorino romano cheese for a salty, savory kick. - Toast the Walnuts
Chop the walnuts finely and place them in a small skillet over medium heat. Stir the walnuts frequently and toast them until they smell nutty and turn a lovely golden brown. Be careful not to burn them! Once toasted, remove the pan from heat and immediately add the walnuts to your salad bowl. - Combine and Serve
Pour the champagne vinaigrette over the salad and toss everything well so the dressing coats all the ingredients. The salad tastes great right away but also improves if it sits for a bit because the dressing soaks in and softens the sprouts just a little.
Notes
- Be gentle when shaving Brussels sprouts to avoid bruising or mashing them.
- Keep an eye on the walnuts while toasting—they can burn quickly and taste bitter.
- Taste the vinaigrette before adding to adjust salt and sweetness to your liking.
- Toss the salad well so every bite is coated with the flavorful dressing.
Serving Suggestions
- Serve as a fresh side dish with grilled chicken or fish.
- Add roasted chickpeas or cooked quinoa for a filling vegetarian meal.
- Pair with crusty bread to soak up any extra dressing.
- Pack it for lunch—the flavors get even better after a few hours in the fridge.
Fun Fact
Did you know that Brussels sprouts are part of the cabbage family? Shaving them thin changes their texture from bitter and firm to light and crunchy, making them perfect for salads!
Conclusion
This Shaved Brussels Sprouts Salad with Champagne Vinaigrette is a fresh, crunchy, and tangy salad that’s perfect any time of year. It’s simple to make but feels fancy thanks to the bright vinaigrette and toasted walnuts. Whether you’re meal prepping or making a quick side dish, this salad is a delicious way to enjoy Brussels sprouts in a new and exciting way. Give it a try—you’ll love how easy and tasty it is!
