Culinary Institute of America Recipe
Print Recipe

Shaved Brussels Sprouts Salad with Clementines, Pomegranate, Pine Nuts, and Cheese

Cavoletti alla Crudaiola con Mandarino

Salads like this, mixing fruit with vegetables, have become quite popular in Italy, including some made with vegetables that we wouldn’t normally think of eating raw. Give it a try, you won’t be disappointed, the combination is great.

This recipe (Cavoletti alla Crudaiola con Mandarino) is from the CIA's cookbook, A Tavola! Recipes and Reflections on Traditional Italian Home Cooking, (Lebhar-Friedman, 2009).

CIA's Shaved Brussels Sprouts Salad recipe



Makes 4 Servings

  • 1 lb Brussels sprouts
  • 1 medium carrot, very thinly shredded
  • 1/2 cup pine nuts, toasted
  • Salt and freshly ground black pepper as needed
  • 3/4 cup Pecorino Romano or aged Asiago, shaved
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil, mild
  • 3/4 cup clementine or orange segments
  • 1/2 cup pomegranate seeds (about 1 fruit)


  1. Choose very fresh Brussels sprouts. After partially removing the hard part at the bottom of the core, shave the Brussels sprouts very thinly with a mandolin, being careful not to break them up too much, and place into a bowl large enough to accommodate them. Shred the carrot into the bowl, then add the pine nuts, seasoning, half of the cheese, the lemon juice, and the olive oil and toss together.
  2. Divide among 4 plates and garnish with the clementine or orange segments and the remaining cheese, and sprinkle the pomegranate seeds all over.
  3. Note: You may also add thinly shaved radishes or beets to this salad, but only add beets at the very end, to avoid them bleeding on the plate.

Want new recipes delivered to your inbox each quarter?
Sign-up for our newsletter. Or sharpen your skills and learn to prepare similar recipes in our Boot Camps and Saturday classes. Subscribe Now >
Close Menu