Crispy Shaved Brussels Sprouts Salad

4.7 – 3 reviews • Cranberry

Ingredients

3/4 cup extra-virgin olive oil
2 pounds Brussels sprouts, halved and very thinly sliced with a mandoline or sharp knife (7 to 8 cups total)
Kosher salt and freshly ground black pepper
1/2 cup raw unsalted shelled pistachios
2 rosemary sprigs
2 lemons, zested and juiced
1/2 cup dried cranberries
One 4-ounce piece Parmigiano-Reggiano, crumbled or thinly shaved
Sumac, for serving, optional

Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add 2 cups of the Brussels sprouts and cook, stirring occasionally, until golden and crispy, 5 to 7 minutes. Season with salt and pepper, then place on a paper towel-lined plate with a slotted spoon to remove any excess oil. Wipe out the skillet.
Heat the remaining 1/4 olive oil over medium-low heat in the skillet. Add the pistachios and rosemary and cook, stirring occasionally, until the pistachios are toasted and golden, 3 to 4 minutes. Remove and discard the rosemary sprigs. Transfer the pistachios with a slotted spoon to a cutting board to cool, season with salt and pepper, then chop finely. Pour the oil from the skillet into a medium heatproof bowl and let cool.
Add the lemon juice and zest to the medium bowl and whisk to combine. Season the dressing with salt and pepper and set aside.
Combine the cooked Brussels sprouts with the raw Brussels sprouts in a large bowl. Add the pistachios, cranberries and cheese; season with salt and pepper. Add the dressing and toss to combine. Top with sumac and enjoy.