This shaved brussels sprouts salad is always a hit when I take it to parties. It makes an excellent Thanksgiving side dish, and also works great when you want a hearty, yet healthy recipe to start the New Year off right.
Coarsely chop walnuts (or buy them chopped already!) and toast them lightly in a dry skillet. Set aside to cool.
Cut stems from brussels sprouts and thinly slice, starting at the rounded end, working your way toward the core or stem. Once you start getting to the hard stem, stop slicing. You just want to use the leafiest part. Sift through sliced brussels sprouts with your fingers, breaking them up into little ribbons and removing any bits of core.
Grate cheese finely - using the smaller holes of a box grater.
In a small food processor (or separate bowl with a lid), combine vinegar, oil, tarragon, kosher salt and cracked pepper. Blend or shake vigorously to emulsify ingredients.
Combine sprouts, mache, and walnuts in a large bowl.
Gradually mix dressing into salad - your hands work as the best kitchen tool for this task. Top with a little more cheese and walnuts and serve.
If you're going to shave the brussels sprouts by hand, you'll need a good, sharp chef's knife. I use my Global knife. It has a very comfortable handle, and since it's one piece of seamless stainless steel, it's lighter weight and easier to grip and use.
When using a food processor to shave the brussels sprouts, you need a reliable one that can stand up to their sturdy texture. I have a KitchenAid food processor that never lets me down.
This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.