Shaved Brussels sprout salad

Photo: Chef Billy Parisi

Raw shaved sprouts and fennel with apples, dried cherries, blue cheese, almonds, eggs and pomegranate, in a sharp cider vinaigrette. A salad that holds up on a buffet for hours.

From Billy Parisi at Chef Billy Parisi · @chefbillyparisi

Raw sprouts are sturdy, so unlike lettuce this salad gets better, not soggier, after it's dressed.

You need

• For the dressing: juice of 1 lemon
• 1/4 cup (60 ml) apple cider vinegar
• 2 tsp mayonnaise
• 1 tbsp fresh thyme leaves
• 1 tsp sugar
• 1/2 cup (120 ml) grapeseed oil
• Sea salt and pepper
• For the salad: 2 lb (900 g) Brussels sprouts, shaved
• 1/2 fennel bulb, shaved
• 1 cup dried cherries
• 1 cup sliced almonds, toasted
• 1 Granny Smith and 1 Fuji apple, diced
• 1/2 cup crumbled blue cheese
• 6 hard-boiled eggs, chopped
• Seeds of 1 pomegranate
• 1/2 batch quick-pickled red onions (see notes)

How to make it

1. Shave the sprouts: trim the stems and slice them as thin as you can on a mandoline (use the guard) or with a sharp knife, or use the slicing disc of a food processor. Shave the fennel the same way.
2. Make the dressing: in a medium bowl whisk the lemon juice, vinegar, mayonnaise, thyme, sugar and a good pinch each of salt and pepper. Pour in the oil in a thin stream, whisking all the time, until it thickens and comes together.
3. In a very large bowl, toss the sprouts and fennel with about half the dressing, using your hands to rub it in so the shreds soften slightly. Let it sit 5 to 10 minutes.
4. Scatter the cherries, almonds, apples, blue cheese, eggs, pomegranate seeds and pickled onions over the top.
5. Serve with the rest of the dressing alongside. Add grilled chicken or salmon to make it dinner.

Written in our own words from Billy Parisi's recipe, with their quantities. The original: Shaved Brussels sprout salad, Chef Billy Parisi.

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