Shaved Brussels Sprout Salad

Shake up your salad routine with this mouthwatering shaved Brussels Sprout salad recipe. According to Executive Chef Ryan Nelson, this Brussels Sprout salad has become a fan favorite for guests enjoying dinner at Late Harvest Kitchen in Indianapolis!

Late Harvest Kitchen is a farm-to table restaurant that launched in 2011. Late Harvest Kitchen opened to rave reviews. In 2012, Indianapolis Monthly awarded the restaurant its highly coveted “Restaurant of the Year” award. Ryan serves a seasonal menu that often changes based on market availability.

Instructions

For the Dressing:

  • With an handheld immersion blender, or regular blender, add all ingredients except oil. Blend until everything is combined and shallot is not in chunksWith blender running, slowly add vegetable oil, approximately 1 – 2 cups, until a dressing consistency.

For the Salad:

  • To shave the Brussels sprouts, use a mandolin. It can be found in any kitchen store.
  • Shave the Brussels sprouts almost to the butt of the sprout.
  • Once all are shaved, toss with dressing until lightly coated.
  • Divide up into serving bowls, then sprinkle with parmesan cheese, crushed almonds and hard boiled eggs.
  • Top off the salad w a drizzle of dressing as well.

Recipe Credit

Ryan Nelson is the chef/owner of Indianapolis’ Late Harvest Kitchen and The North End Barbecue and Moonshine. Ryan earned Santé Magazine’s sustainability award three years in a row. He is also a chef consultant to the Alaska Seafood Marketing Institute. Ryan was named to the Indianapolis Business Journal’s prestigious “40 under 40” list.