For the Salad

1 lb Brussels sprouts, trimmed, halved, and chopped

1 cup coarsely grated or chopped Parmesan

For the Dressing

¼ cup fresh lemon juice (about 2 lemons)

½ cup extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon finely chopped shallots

1 small clove garlic, minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

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Combine chopped Brussels sprouts and grated Parmesan in a large bowl.
Whisk lemon juice, olive oil, Dijon mustard, shallots, garlic, salt, and pepper in a small bowl until emulsified.
Pour dressing over the Brussels sprouts mixture and toss to coat evenly.
Let salad sit at least 10 minutes to allow flavors to meld.
Adjust seasoning if needed and serve chilled or at room temperature.

Pre-shredded Brussels sprouts can be used to save time.

Dressing can be made ahead and refrigerated for up to 2 days.

Massage chopped Brussels sprouts with salt to reduce bitterness if desired.

Add toasted nuts, dried fruit, fresh herbs, or sliced apples/pears for variations.

Omit Parmesan or use plant-based alternative for vegan version.

Store leftovers in airtight container in fridge up to 2 days; toss before serving.