Shredded Brussels Sprout Salad with Romano Cheese Toasted Walnuts and Lemon Vinaigrette

Servings: 5
Prep Time 15 minutes
Total Time 15 minutes


  • 1 lb brussels sprouts, bottoms trimmed, very thinly sliced*
  • 1/2 cup walnuts, toasted and chopped**
  • 1/2 cup finely shredded Romano or parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp dijon mustard
  • Salt and freshly ground black pepper


  1. Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl. 

  2. In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
  3.  Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).

Recipe Notes

  1. This can be done carefully by hand using a sharp knife (watch your fingertips!), with a mandolin or using the attachment on a food processor.
  2. To toast the walnuts preheat oven to 350 degrees. Spread walnuts out on a baking sheet and toast in preheated oven until slightly browned, about 5 - 8 minutes.
  3. Recipe source: adapted from Bon Appetit and Cooking Light