• Paul Kahan’s Shaved Brussels Sprout Salad with Burrata


By Paul Kahan

Paul Kahan’s Shaved Brussels Sprout Salad with Burrata


For the salad

  • 2 pints of brussels sprouts (pick brussels sprouts that are nice and firm)
  • 1/2 cup of good parmesan cheese, shaved with a vegetable peeler
  • 1 medium red onion, cut into ½ inch slices
  • 2 Tablespoons of balsamic vinegar
  • Extra virgin olive oil
  • salt and pepper to taste
  • 2 balls of burrata cheese, available at specialty grocery stores or upscale delis.  If you cannot find burrata, a good buffalo mozzarella is a suitable substitute.
  • 3 Tablespoons (or a bit more) of lemon vinaigrette

For the lemon vinaigrette

  • 3 tablespoons Extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 tablespoon minced shallot
  • salt and pepper to taste


Servings: 4

The day of your meal, grill your onions. Light your grill to medium heat. Season the onion with extra virgin olive oil, salt, and pepper. Once the grill is hot, grill the onions until tender. This should take about 10-15 minutes. As soon as the onions come off the grill, put then in a bowl and pour over the balsamic vinegar. Cover the bowl and let sit at room temperature for half an hour. After the time has passed, cut the onions into neat little squares and place them back in the bowl. Refrigerate until needed.

Combine all of the ingredients for the lemon vinaigrette in a mixing bowl and mix with whisk. Taste for salt and pepper.

Half an hour before you start your meal, carefully shave the brussels sprouts as thin as possible on a mandolin. Place the brussels sprouts in a mixing bowl and add the lemon vinaigrette, parmesan cheese and red onion. Season with salt and pepper and let sit at room temperature for at least half an hour.

Just before you serve, cut the burrata in half and place it on a serving platter. Season it liberally with salt, pepper, and your best extra virgin olive oil. Spoon the brussels sprouts over the burrata and serve.

Photo by Eric Dresner

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