Shaved Brussels Sprout Salad with Pear and Parmesan

Fine ribbons of raw Brussels sprouts meet crisp pear and salty Parmesan in a bright lemon-shallot vinaigrette, with a short rest that softens the leaves without making them limp.

25 min

4 servings

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

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

Equipment

Sharp chef's knife · Food processor with slicing disk · Small bowl · Whisk · Large salad bowl · Vegetable peeler

Keep the cut even

A steady cut-side-down position makes thin ribbons by hand; a processor slicing disk gives a consistent result with less knife work.

Finish at the last moment

Slice the pear and fold it in shortly before serving so the fruit stays crisp and the sprouts remain bright.

Shave and season

01. Trim and halve sprouts; slice cut-side down into even fine ribbons, or pass halves through a thin slicing disk with light pressure.

02. Whisk shallot, lemon juice and zest, Dijon, salt, and pepper; a brief rest takes the raw edge off the shallot.

Dress the greens

03. Whisk olive oil into the lemon mixture, then add cold water until the vinaigrette pours easily.

04. Coat sprouts with about two-thirds of the dressing and rest briefly; stop while the leaves are bright and springy.

Add pear and cheese

05. Core and thinly slice the pear just before assembly to preserve its pale color and crisp texture.

06. Toss pear and shaved Parmesan with the sprouts, adding the remaining dressing gently so the cheese stays in delicate shavings.

Finish and serve

07. Taste a complete forkful, adjust salt and pepper, and serve while the raw ribbons still have a lively crunch.