Shaved Brussels Sprout Salad

What to Put on the Table With Shaved Brussels Sprout Salad

• Roast chicken
• Grilled fish
• A bowl of soup

How to Cook Shaved Brussels Sprout Salad

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1. Shave the Brussels sprouts into thin ribbons with a mandoline, the slicing blade of a food processor or a sharp knife. Tip them into a large bowl and separate the layers with your fingers.

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2. Whisk the olive oil, lemon juice, mustard, garlic, salt and pepper in a small bowl.

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3. Pour the dressing over the sprouts and toss well. Leave for 10 minutes so they soften slightly.

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4. Fold in the apple, Parmesan and walnuts and serve.

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Notes From the Method

Cut off the base of each sprout first so the leaves separate as you slice.

If you slice the apple ahead, toss it in a little of the lemon juice to keep it from browning.

Taste before serving; Parmesan is salty, so add more lemon rather than more salt.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Keeps in the fridge for up to 2 days. The sprouts stay crisp.

Shaved Brussels Sprout Salad: Your Questions Answered

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.