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Shaved Brussels Sprout Salad with Pear and Parmesan

Thinly shaved Brussels sprouts stay crisp beneath lemon-shallot dressing, with sweet firm pear and Parmesan folded in at the last moment.

Bright ribbons of shaved Brussels sprouts are tossed with pear slices and delicate Parmesan in a shallow bowl.

Raw Brussels sprouts can be tender and lively when they are cut thinly and dressed with restraint. Here, lemon and shallot season the ribbons first, while pear and Parmesan join at the end for contrast in sweetness, salt, and texture.

Make the ribbons even

Trim the sprouts and halve them through the stem so each half sits securely on the board. Slice crosswise with a sharp knife for long fine ribbons, or use a thin slicing disk and feed the halves steadily; even pieces dress at the same pace.

Build a bright dressing

Lemon juice, zest, Dijon, and minced shallot give the vinaigrette both sharpness and body. Whisk in olive oil, then a little cold water, so it clings to the leaves without weighing them down.

Fine raw Brussels sprout ribbons receive a light coating of lemon-shallot vinaigrette in a large bowl. — Even ribbons of shaved Brussels sprouts are ready for a light coating of lemon-shallot vinaigrette.

Stop before the leaves slump

Tossing the sprouts with only part of the dressing gives the leaves a short chance to relax while their cut edges remain crisp. If they already look limp, add the pear and cheese and serve at once rather than letting the bowl stand longer.

Add the delicate ingredients last

A firm ripe pear slices cleanly and brings cool sweetness against the sprouts' gentle bitterness. Fold in the pear and fine Parmesan shavings at the end, then taste a complete forkful before adjusting the seasoning.

Thin Brussels sprout ribbons hold crisp pear slices and fine Parmesan curls with a light sheen. — Crisp pear slices and delicate Parmesan shavings sit among bright, lightly dressed Brussels sprout ribbons.

Shaved Brussels Sprout Salad with Pear and Parmesan

4 servings

25 minutes total

Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and outer leaves removed
• 1 firm ripe pear (about 6 oz), cored and thinly sliced
• 2 oz Parmesan, finely shaved
• 1 small shallot, finely minced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp cold water

Method

Shave the sprouts
Trim the Brussels sprouts and halve them lengthwise. For a knife method, set each half cut-side down and slice crosswise into very thin, even ribbons; for a food processor, fit a thin slicing disk and feed the halves through with light pressure. Discard any tough stem cores.
Look for: The shreds are fine and even, with no thick wedges left in the bowl.
Season the shallot
In a small bowl, whisk the minced shallot with lemon juice, lemon zest, Dijon mustard, kosher salt, and black pepper. Let it stand briefly so the shallot mellows in the lemon.
Look for: The shallot is coated in lemon and smells sharp but not raw.
Whisk the vinaigrette
Slowly whisk the olive oil into the shallot mixture until glossy, then whisk in the cold water to loosen it into a lightly emulsified dressing.
Look for: The dressing looks cohesive and falls from the whisk in a thin ribbon.
Lightly dress the sprouts
Toss the shaved Brussels sprouts with about two-thirds of the vinaigrette, using your hands or tongs to coat the fine leaves evenly. Let them stand for three minutes so they soften slightly while keeping their fresh crunch.
Look for: The sprouts turn bright and lightly glossy but still feel springy.
Slice the pear
Core the firm ripe pear and slice it thinly just before assembly so its surface stays pale and its texture remains crisp.
Look for: The pear slices bend slightly without looking bruised or mushy.
Assemble the salad
Add the pear and finely shaved Parmesan to the sprouts. Drizzle with the remaining vinaigrette and toss gently just until the cheese and fruit are distributed.
Look for: Pear and Parmesan are spread through the sprouts without clumping.
Taste and serve
Taste a sprout with pear and Parmesan, then add more kosher salt or black pepper if needed. Serve promptly while the ribbons are crisp and the pear is cool.
Look for: The lemon is bright, the seasoning is balanced, and the leaves remain crisp.