Shaved Sprout Salad with Lemon & Pecans

1. 1
   roast · ~3 min

   Toast the pecans.

   Place a dry skillet over medium heat. Add the chopped pecans and toast, stirring frequently, until fragrant and lightly browned, about 3 minutes. Immediately transfer to a plate to cool so they don't burn.

   TIPWatch the pan closely—pecans go from perfectly toasted to burnt in seconds.
2. 2
   prep · ~8 min

   Shave the Brussels sprouts.

   Trim the stem ends of the Brussels sprouts and remove any bruised outer leaves. Halve them lengthwise, then slice very thinly into shreds using a mandoline or a sharp knife. Place in a large mixing bowl.

   TIPUse the guard on the mandoline to protect your fingers as you get close to the end of each sprout.
3. 3
   mix · ~2 min

   Whisk the lemon dressing.

   1.In a small bowl, combine olive oil, lemon juice, lemon zest, maple syrup, and dijon mustard.

   2.Add salt and pepper, then whisk until the dressing is smooth and emulsified.

   3.Taste and adjust salt or lemon to your preference.
4. 4
   mix · ~2 min

   Toss the salad.

   1.Pour the dressing over the shaved Brussels sprouts.

   2.Use your hands to toss and gently massage the sprouts for about 30 seconds until they soften slightly and are evenly coated.

   3.Add the toasted pecans and shaved parmesan, then toss once more to distribute.

   TIPMassaging by hand helps break down the tough fibers for a more tender, pleasant chew.
5. 5
   rest · ~5 min

   Let the salad rest briefly.

   Allow the dressed salad to sit at room temperature for 5 minutes. This lets the lemon juice further tenderize the sprouts while keeping them crisp.

   TIPFor even better flavor, rest up to 15 minutes—but no longer or it may lose its crunch.
6. 6
   serve

   Serve the salad.

   Give the salad one last toss, transfer to a serving bowl or plates, and top with a little extra parmesan if desired. Serve at room temperature.

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