The Brussels and Parmesan Salad That Started It All! Recipe
Love a good Brussels sprout salad? Then you have hit the jackpot! The best part is, you can shred Brussels sprouts and stash them in your fridge for at least a week. Cook those walnuts and shallots ahead of time, too!
Ingredients
- 2 lb Brussels sprouts, about 12 cups shredded
- 2 tbsp olive oil
- ¼ cup walnuts, chopped
- ½ tsp kosher salt
- 2 large shallots, sliced into ¼-inch rings
- 2-3 tbsp yellow raisins
- For the Dressing
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp whole grain mustard
- 1 tsp honey
- 1 cup coarsely grated Parmesan cheese
Instructions
- 1
If the Brussels sprouts are not shredded, I shred them on my shredding dish (2-3 mm). Place them in a large bowl.
- 2
In a large fry pan, heat olive oil over medium heat. Add the walnut pieces and sprinkle with salt. Toss and cook until golden brown, about 7-8 minutes. Remove with a slotted spoon. Add to the the bowl with the Brussels sprouts.
- 3
Place the shallot rings in the fry pan and cook until wilted and starting to brown. Add them and any leftover oil to the Brussels sprouts. Add the yellow raisins to the bowl.
- 4
Make the Dressing: Mix together the vinegar, olive oil, mustard and honey. Add salt to taste.
- 5
Drizzle the dressing over the Brussels sprouts and toss aggressively. Add the Parmesan cheese, toss again.
- 6
Serve and devour! Serves 4-6.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make The Brussels and Parmesan Salad That Started It All!?
This The Brussels and Parmesan Salad That Started It All! recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 12 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this the brussels and parmesan salad that started it all! in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.