Califonia Bountiful
Side Dish

Brussels sprouts salad with Parmesan vinaigrette

The sweetness of the cranberries and the saltiness of the Parmesan cheese pair well with the raw, earthy Brussels sprouts. Move over bacon. Brussels sprouts have some new partners!

Chef Jammir Gray
Compline Restaurant and Wine Bar, Napa

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1/4 cup shredded Parmesan
1/4 cup water, room temperature
2 tbsp. rough chopped shallots
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. champagne vinegar
2 tbsp. granulated sugar
2 cups grapeseed oil
Kosher salt and ground black pepper, to taste

4 cups shredded, raw Brussels sprouts
2 tbsp. cracked hazelnuts, toasted
2 tbsp. dried cranberries
Kosher salt and ground black pepper, to taste
4 tbsp. shredded parmesan
1 tbsp. minced fresh Italian parsley


For vinaigrette: In a blender, combine Parmesan, water, shallots, mustard, lemon juice, vinegar and sugar, and blend on high until smooth. While the blender is running, slowly pour in oil. Season with salt and pepper.

For salad: In a mixing bowl, combine Brussels sprouts with hazelnuts and cranberries. Dress the salad with as much vinaigrette as desired. Season with salt and pepper. Garnish the top of the salad with shredded Parmesan and minced parsley.

Serves 4

Photo: © 2022 Lori Eanes

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