Recipe: Brussels Sprouts Salad with Parmigiano Reggiano and Prosciutto
Happy Monday, Noshers! How was your weekend? Mine sure was delicious – you may have caught a glimpse of it on my Instagram feed! Today I’m excited to share with you a recipe I put together for a fresh and tangy salad featuring my favorite vegetable – the Brussels sprout! You may have seen my other Brussels sprouts posts (here and here), but this is the first time I’ve used Parmigiano Reggiano with this cruciferous cutie.
In my continuing partnership with Whole Foods, I was approached to put together a recipe featuring the “undisputed king of cheese” – Parmigiano Reggiano. As part of their annual celebration of this crunchy, flavorful cheese, Whole Foods will attempt to re-claim the Guinness World Record for “Most Wheel of Parmigiano Cheese Wheels Cracked Simultaneously” this Saturday at 3pm NYC time. If you find yourself near a local Whole Foods on Saturday, pop in and check it out!
My relationship with Parmigiano Reggiano began at an early age – I was a cheese fan as a wee tot! This tangy topping was first introduced to my palate in the shredded variety over spaghetti and soup. I graduated to luscious crumbles served in-wheel at an event in college, and the crunchy tyrosine crystals never fail to disappoint. So I knew straightaway for my recipe that I wanted to combine Parmigiano with sprouts to create a salad plate of epic deliciousness! A little prosciutto never hurt anyone either. Armed with a Whole Foods giftcard in my hot little hands, I set out on a grab-happy food shopping spree. Want to try this salad out for yourself?
You will need:
- 1.5 lbs Brussels sprouts, cleaned
- 1/3 cup olive oil
- Juice of half a lemon
- 2 slices of prosciutto, chopped
- Fresh ground pepper, to taste
- Fresh shaved Parmigiano – I estimate I used 1/4 cup
1. Using a mandolin slicer or a food processor, thinly slice Brussels sprouts. A small amount of sprouts makes a large amount of salad – consider yourself warned!
2. Toss with olive oil, lemon juice, prosciutto, shaved Parmigiano, and cracked pepper to taste. Top with more cheese and serve.
This salad was super tangy and light, yet still a touch hearty with the cheese and prosciutto. I added a ton of pepper – I like things spicy! This recipe would make a great side dish or lunch. Give it a try and let me know what you think!
What is your favorite way to eat Parmigiano Reggiano?
Wow – this might actually be a way I’d eat brussel sprouts! The shredded technique is super smart!
1Never thought of salad as an option for brussel sprouts. This will go on out to do list!
2Yum! My husband and I were at Whole Foods last year when we watched the employees crack into a gigantic wheel of cheese. It was awesome to watch. Great recipe, too
3love a shredded brussels salad, and this version sounds especially tasty
4I would have never thought to eat Brussels raw like that! Great idea. Brussels sprouts are so beautiful when thinly shaved like that
5What an elegat looking salad! I looove brussels sprouts. Can’t wait to try this recipe.
6This salad sounds amazing! I’ve never thought of making brussel sprouts into a salad. Mmm
7i need to try this asap!
8My heart belongs to brussels sprouts. And parm. and proscuitto. (and lemon). so this will be a good recipe for me
9This salad sounds absolutely amazing, Serena! Thanks for sharing…awesome inspiration!
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