Brussels Sprouts Salad

DSC05386I’m not usually a big fan of Brussels sprouts, but when they’re done right, they can be quite delicious. I recently made this recipe for Brussels Sprouts Salad, which was featured in a 2008 issue of Saveur. Shaving the Brussels sprouts was a pain. I started with a mandoline, but soon got frustrated and resorted to thinly chopping them by hand. In the future, I will definitely try using my food processor. The nice part about this salad is that you don’t cook the Brussels sprouts at all. You simply add walnuts, pecorino cheese, olive, oil, lemon juice and black pepper to the shaved Brussels sprouts, and you have a simple salad with an abundance of flavors. I especially enjoyed the citrus taste from the lemon juice and the saltiness from the pecorino cheese.

Brussels Sprouts Salad (slightly adapted from Saveur, Oct. 2008; serves 4)

1 lb. Brussels sprouts
2 cups toasted walnut halves
⅓ cup grated pecorino, plus more for garnish
¼ cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
Kosher salt and coarsely ground black pepper

Shave Brussels sprouts into very thin slices using a mandoline or food processor. Alternatively, you can slice the Brussels spouts into very thin slices by hand.

Add walnuts, pecorino, olive oil, lemon juice, and black pepper to taste. Depending on the saltiness of the cheese, season lightly with salt to taste.

Toss the salad until just combined. Using a peeler, shave more pecorino over the top. Drizzle with additional olive oil and pepper to taste.

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