This salad hits all the notes--crunchy, cheesy, nutty, salty, acidic, herby, and vegetal. If you want to leave out the bacon and keep it vegetarian, it's just as delicious.
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12 ounces Brussels sprouts, shaved (about 4 cups)
3 tablespoons extra virgin olive oil, plus more for serving
1/2 cup freshly grated Parmesan, plus more for serving
1/2 cup toasted walnuts, coarsely chopped
2 tablespoons fresh chives, finely chopped (or parsley, basil, or dill)
4 strips bacon, cooked and coarsely chopped (or pancetta or guanciale) (optional)
1 lemon, zested and juiced
Kosher salt, to taste
Freshly ground black pepper, to taste
Red chili flakes, for garnish
To shave Brussels sprouts, trim the ends and halve. With a cut side down, make thin slices with your knife across the Brussels sprout to shred. You can also shred them on the blade of your food processor or buy them pre-shaved.
In a large bowl, combine all ingredients and season to taste. Transfer to a serving platter and garnish with more olive oil and Parm. Serve immediately or let chill for softened Brussels. Will keep in an airtight container for 1 day.
Sara Tane is a private chef, food writer, and recipe developer based in Los Angeles, California.
