This recipe (which I copied onto a file card two decades ago and have made so many times that I no longer remember where I found it) is a family favorite and always appears on our Thanksgiving table. Both of my adult children liked it even when they were young and wouldn’t eat much that was green, and now they both make it themselves in their own homes.
For the salad:
- 24 large Brussels sprouts
- 1 cup walnut pieces
- 4 ounces Parmesan cheese, finely grated (about ¾ cup)
For the dressing:
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- 9 tablespoons olive oil
- Using a box grater, a mandoline, or a food processor with its shredder blade, shred the Brussels sprouts. Place in a serving bowl.
- In a skillet over medium heat, or in the oven or a toaster oven set at 375 degrees, cook the walnut pieces until they darken in color, but be careful not to burn them. When they’ve cooled, add them to the shredded Brussels sprouts, along with the grated Parmesan cheese. Mix thoroughly.
- Make the dressing: In a medium bowl or a large measuring cup, mix the apple cider vinegar, Dijon mustard, and salt and pepper. Slowly drizzle in the olive oil, whisking constantly, until the dressing comes together.
- Pour the dressing over the salad, toss, and serve.