Shaved Brussels Sprout Salad with Dijon Vinaigrette and Pecans

  • From "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen" by Hugh Acheson
  • Yields 6 Servings


  • Salad
    • 1 quart Brussels sprouts shaved thinly by hand or on small mandolin
    • 1 cup roasted pecan halves, slightly broken up
    • 1 cup shaved pecorino Romano cheese (or parmesan)
    • 1/2 cup pulled flat-leaf parsley, lightly chopped
    • 1/4 cup Dijon Vinaigrette (recipe follows)
  • Dijon Vinaigrette
    • 1 teaspoon Dijon mustard
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon freshly squeezed lemon juice
    • 1 teaspoon sherry vinegar
    • 1 tablespoon finely chopped flat-leaf parsley
    • Salt and pepper to taste



In a medium salad bowl, toss the Brussels sprouts, pecans, cheese and parsley. Add the vinaigrette, toss, season, and plate.

Dijon Vinaigrette

Put the mustard in a small heavy bowl that won’t move around when you start whisking. Slowly whisk in the olive oil to emulsify. If it gets too thick, dilute with a touch of water. Once the oil is incorporated, add the lemon juice and vinegar, season to taste and finish with the parsley.