Target: 6 × 4 inches · landscape

Shaved Brussels Sprout Salad with Pear and Parmesan

25 min · 4 servings

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

1. Shave trimmed sprouts into even ribbons by knife or food processor. Whisk shallot, lemon juice and zest, Dijon, salt, and pepper.

2. Whisk oil and cold water into the dressing. Toss two-thirds with sprouts and let them stand briefly, still crisp.

3. Slice the pear just before serving. Add it and shaved Parmesan to the sprouts, then toss with remaining dressing.

4. Taste and adjust salt and pepper. Serve promptly while the sprouts stay bright and crunchy.

Cook’s note: Dress the sprouts lightly first; add the pear and cheese at the end for a fresh, crisp salad.