Shaved Brussels Sprout and Fennel Salad with Lemon and Parmesan
This salad is a bright, refreshing, and flavorful way to enjoy Brussels sprouts and fennel. The Brussels sprouts are shaved thin, so they're tender and easy to eat, and the fennel adds a nice crunch and anise flavor. The lemon juice and Parmesan cheese add a touch of acidity and richness, and the Dijon mustard gives the dressing a little bit of a kick. This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover Brussels sprouts and fennel.
Brussels sprouts and fennel are two vegetables that are often overlooked, but they're both packed with flavor and nutrients. Brussels sprouts are a good source of vitamins C and K, and they're also a good source of fiber. Fennel is a good source of vitamin C and potassium, and it also has a unique anise flavor that pairs well with other vegetables. I first came up with this recipe a few years ago when I was looking for a way to use up some leftover Brussels sprouts and fennel. I had never shaved Brussels sprouts before, but I thought it would be a good way to get them nice and thin so they would be easy to eat. I also added some thinly sliced fennel, some grated Parmesan cheese, some olive oil, some lemon juice, some Dijon mustard, and some salt and pepper. The result was a salad that was both delicious and healthy.
Shaved Brussels Sprout and Fennel Salad with Lemon and Parmesan Shaved Brussels Sprout and Fennel Salad with Lemon and Parmesan Shaved Brussels Sprout and Fennel Salad with Lemon and Parmesan Shaved Brussels Sprout and Fennel Salad with Lemon and Parmesan
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 pound Brussels sprouts
  • 1 fennel bulb, thinly sliced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
Instructions
  1. Using a mandoline or sharp knife, thinly slice the Brussels sprouts.
  2. Thinly slice the fennel bulb.
  3. In a large bowl, combine the Brussels sprouts, fennel, Parmesan cheese, olive oil, lemon juice, Dijon mustard, salt, and pepper.
  4. Toss to coat evenly.
  5. Serve immediately or refrigerate for later.
Why It Works
  • Shaving the Brussels sprouts makes them tender and easy to eat.
  • The fennel adds a nice crunch and anise flavor.
  • The lemon juice and Parmesan cheese add a touch of acidity and richness.
  • The Dijon mustard gives the dressing a little bit of a kick.
  • This salad is perfect for a light lunch or dinner, and it's also a great way to use up leftover Brussels sprouts and fennel.