Shaved Brussels Sprout Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Trim the ends off 1 lb of Brussels sprouts.

Step 2

2. Remove any damaged or dirty outer leaves.

Step 3

3. Slice each sprout in half lengthwise (through the root).

Step 4

4. Fit your Cuisinart with the slicing disc (not the S-blade).

Step 5

5. Feed Brussels sprout halves through the chute to shave them.

Step 6

6. Transfer shaved sprouts to a large mixing bowl.

Step 7

7. (Optional but Michelin-level) Place sprouts in ice water for 10 minutes.

Step 8

8. Drain and spin dry thoroughly, then return to the bowl.

Step 9

Make the vinaigrette

Step 10

9. Mince 1 small shallot very finely.

Step 11

10. Add to a small bowl: • 1 tbsp honey • 2 tbsp champagne vinegar • 1 tbsp lemon juice • ½ tsp white miso • The minced shallo

Step 12

11. Whisk until the miso dissolves and mixture is smooth.

Step 13

12. Slowly stream in 5 tbsp olive oil while whisking vigorously to emulsify.

Step 14

13. Season with salt and pepper.

Step 15

(Let sit 5 minutes to soften the shallots.)

Step 16

Prepare remaining salad ingredients

Step 17

14. Toast ½ cup hazelnuts in a dry pan for 4–5 minutes, then roughly chop.

Step 18

15. Cut 1 Honeycrisp apple into thin matchsticks (optional but recommended).

Step 19

16. Finely slice 2 tbsp chives or chervil.

Step 20

17. Shave or microplane ½ cup Pecorino or Parmesan.

Step 21

18. Zest 1 lemon.

Step 22

Assemble the salad

Step 23

19. Add to the bowl of shaved sprouts: • apple matchsticks • chopped hazelnuts • lemon zest • half the Pecorino • chives/chervil

Step 24

20. Pour about ⅔ of the vinaigrette over the salad and toss gently.